Comparisons of lipid oxidation products of three beef...

Meat Science 2015 / 03 Vol. 101

Comparisons of lipid oxidation products of three beef retail cuts from cattle finished on forage and conventional feedlot diets

Yardley, K., Legako, J.F., Murphy, T.J., Barber, A., Chail, A., MacAdam, J.W.
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Volume:
101
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2014.09.069
Date:
March, 2015
File:
PDF, 59 KB
english, 2015
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