A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions.
- DOI
- 10.3390/foods11081114
- Published
- 2022 Apr 13
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.3390/foods11081114,
title = {A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions.},
author = {Luong NM and Coroller L and Zagorec M and Moriceau N and Anthoine V and Guillou S and Membré JM},
year = {2022},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods11081114},
url = {https://doi.org/10.3390/foods11081114}
}RIS
TY - JOUR TI - A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions. AU - Luong NM AU - Coroller L AU - Zagorec M AU - Moriceau N AU - Anthoine V AU - Guillou S AU - Membré JM PY - 2022 JO - Foods (Basel, Switzerland) DO - 10.3390/foods11081114 UR - https://doi.org/10.3390/foods11081114 ER -
APA
NM, L., L, C., M, Z., N, M., V, A., S, G., & JM, M. (2022). A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods11081114
Source records
- pubmed · retrieved 2026-09-25T22:23:59.938Z