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Modelling of beef sensory quality for a better prediction of palatability.
Hocquette JF, Van Wezemael L, Chriki S, Legrand I, Verbeke W, Farmer L, Scollan ND, Polkinghorne R, Rødbotten R, Allen P, Pethick DW. Hocquette JF, et al. Meat Sci. 2014 Jul;97(3):316-22. doi: 10.1016/j.meatsci.2013.07.031. Epub 2013 Aug 13. Meat Sci. 2014. PMID: 24035246
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