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	1.	Prediction of beef meat fatty acid composition by visible-near-infrared spectroscopy was improved by preliminary freeze-drying. [electronic resource] by Andueza, D Listrat, A Durand, D Normand, J Mourot, B P Gruffat, D Producer: 20200121 In: Meat science vol. 158 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Breeds and muscle types modulate performance of near-infrared reflectance spectroscopy to predict the fatty acid composition of bovine meat. [electronic resource] by Mourot, B P Gruffat, D Durand, D Chesneau, G Mairesse, G Andueza, D Producer: 20150724 In: Meat science vol. 99 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Are there consistent relationships between major connective tissue components, intramuscular fat content and muscle fibre types in cattle muscle? [electronic resource] by Listrat, A Gagaoua, M Normand, J Andueza, D J Gruffat, D Mairesse, G Chesneau, G Mourot, B-P Gobert, C Picard, B Producer: 20200914 In: Animal : an international journal of animal bioscience vol. 14 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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