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Jean-Francois HOCQUETTE
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- jean-francois-hocquette
- 0000-0003-2409-3881
- Google Scholar : https://scholar.google.fr/citations?hl=fr&user=R4WRAEcAAAAJ&view_op=list_works&sortby=pubdate
- IdRef : 079209173
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Understanding the determination of meat quality using biochemical characteristics of the muscle: stress at slaughter and other missing keysFoods, 2021, 10 (1), pp.1-24. ⟨10.3390/foods10010084⟩
Article dans une revue
hal-03109876v1
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