Didimo Imazaki, P. H., Teixeira Gonçalves, A., Krantz, M., Thimister, J., & Clinquart, A. (08 December 2016). Influence of aging time and technique (dry- vs. wet-aging) on tenderness, color and lipid stability of Belgian Blue beef [Paper presentation]. 4th BAMST "Meet Meat Research" Symposium, Melle, Belgium. |
Didimo Imazaki, P. H., Teixeira Gonçalves, A., Krantz, M., Thimister, J., & Clinquart, A. (November 2016). Wet-aging vs. Dry-aging : influence sur la tendreté et la stabilité oxydative des viandes Charolaises [Poster presentation]. 16e Journées scientifiques du muscle et des technologies de la viande (JSMTV), Paris, France. |
Didimo Imazaki, P. H., Teixeira Gonçalves, A., Krantz, M., Thimister, J., & Clinquart, A. (21 October 2016). Effect of aging time, aging technique (dry- vs. wet-aging) and packaging on tenderness, pigment and lipid stability of Belgian blue beef [Poster presentation]. 3rd FARAH Day, Liège, Belgium. |