1. Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures. (December 2016) Authors: Gagaoua, Mohammed; Micol, Didier; Picard, Brigitte; Terlouw, Claudia E.M.; Moloney, Aidan P.; Juin, Hervé; Meteau, Karine; Scollan, Nigel; Richardson, Ian; Hocquette, Jean-François Journal: Meat science Issue: Volume 122(2016:Dec.) Page Start: 90 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Discrimination of beef muscle based on visible-near infrared multi-spectral features: Textural and spectral analysis. Issue 6 (3rd June 2017) Authors: Aït-Kaddour, Abderrahmane; Jacquot, Sylvain; Micol, Didier; Listrat, Anne Journal: International journal of food properties Issue: Volume 20:Issue 6(2017) Page Start: 1391 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. The delayed recovery of the remobilized rat tibialis anterior muscle reflects a defect in proliferative and terminal differentiation that impairs early regenerative processes. Issue 1 (31st March 2015) Authors: Slimani, Lamia; Vazeille, Emilie; Deval, Christiane; Meunier, Bruno; Polge, Cécile; Dardevet, Dominique; Béchet, Daniel; Taillandier, Daniel; Micol, Didier; Listrat, Anne; Attaix, Didier; Combaret, Lydie Journal: Journal of cachexia, sarcopenia and muscle Issue: Volume 6:Issue 1(2015) Page Start: 73 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures. (December 2016) Authors: Gagaoua, Mohammed; Micol, Didier; Picard, Brigitte; Terlouw, Claudia E.M.; Moloney, Aidan P.; Juin, Hervé; Meteau, Karine; Scollan, Nigel; Richardson, Ian; Hocquette, Jean-François Journal: Meat science Issue: Volume 122(2016:Dec.) Page Start: 90 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗