Beef quality attributes as affected by increasing the...

Meat Science 2012 Vol. 90; Iss. 3

Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids

Manuel Juárez, Michael E.R. Dugan, Noelia Aldai, John A. Basarab, Vern S. Baron, Tim A. McAllister, Jennifer L. Aalhus
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Volume:
90
Year:
2012
Language:
english
DOI:
10.1016/j.meatsci.2011.11.010
File:
PDF, 204 KB
english, 2012
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