FLAVOR CONSTITUENTS OF BEEF AS INFLUENCED BY FORAGE-FEEDING AND GRAIN-FEEDING

被引：145

作者：

LARICK, DK

HEDRICK, HB

BAILEY, ME

WILLIAMS, JE

HANCOCK, DL

GARNER, GB

MORROW, RE

机构：

[1] UNIV MISSOURI,DEPT ANIM SCI,COLUMBIA,MO 65211

[2] UNIV MISSOURI,DEPT FOOD SCI & NUTR,COLUMBIA,MO 65211

[3] TEXAS TECH UNIV,DEPT ANIM SCI,LUBBOCK,TX 79409

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb06585.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：245 / 251

页数：7

共 39 条

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[7] COCHRAN WG, 1957, EXPT DESIGN
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[9] EFFECT OF ELECTRICAL-STIMULATION ON CARCASS QUALITY AND MEAT PALATABILITY OF BEEF FROM FORAGE-FINISHED AND GRAIN-FINISHED STEERS
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[J]. JOURNAL OF ANIMAL SCIENCE, 1981, 53 (03) : 651 - 657
[10] EFFECT OF TIME-ON-FEED ON THE PALATABILITY OF RIB STEAKS FROM STEERS AND HEIFERS
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[J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (02) : 368 - 373

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