Teixeira Gonçalves André

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Main Referenced Co-authors

Clinquart, Antoine (3)

Didimo Imazaki, Pedro Henrique (3)

Krantz, Mike (3)

Thimister, Jacqueline (3)

Main Referenced Keywords

beef aging (3); meat quality (3); oxidation (3); tenderness (3); Belgian Blue (2);

Main Referenced Unit & Research Centers

FARAH - Fundamental and Applied Research for Animals and Health - ULiège [BE] (2)

Main Referenced Disciplines

Food science (3)

Publications (total 3)

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The most downloaded

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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. https://hdl.handle.net/2268/211714

https://hdl.handle.net/2268/211714

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.

https://hdl.handle.net/2268/211713

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.

https://hdl.handle.net/2268/211712