Tania M. Ngapo, Claude Champagne, Cornelia Chilian, Michael E. R. Dugan, Stéphane Gariépy, Payam Vahmani and Pauline Bilodeau
Article (2021)
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| Department: | Department of Engineering Physics |
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| PolyPublie URL: | https://publications.polymtl.ca/48084/ |
| Journal Title: | Meat Science (vol. 178) |
| Publisher: | Elsevier Ltd |
| DOI: | 10.1016/j.meatsci.2021.108526 |
| Official URL: | https://doi.org/10.1016/j.meatsci.2021.108526 |
| Date Deposited: | 18 Apr 2023 15:00 |
| Last Modified: | 08 Apr 2025 07:14 |
| Cite in APA 7: | Ngapo, T. M., Champagne, C., Chilian, C., Dugan, M. E. R., Gariépy, S., Vahmani, P., & Bilodeau, P. (2021). Pemmican, an endurance food: Past and present. Meat Science, 178, 11 pages. https://doi.org/10.1016/j.meatsci.2021.108526 |
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