STUDIES ON BEEF EATING QUALITY IN RELATION TO CURRENT CANADA GRADE CLASSIFICATIONS

被引：21

作者：

HAWRYSH, ZJ

BERG, RT

机构：

[1] UNIV ALBERTA,FAC HOME ECON,EDMONTON T6G 2E1,ALBERTA,CANADA

[2] UNIV ALBERTA,DEPT ANIM SCI,EDMONTON T6G 2E1,ALBERTA,CANADA

来源：

CANADIAN JOURNAL OF ANIMAL SCIENCE | 1976年 / 56卷 / 03期

关键词：

D O I：

10.4141/cjas76-048

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：383 / 391

页数：9

共 11 条

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[6] APPLICATION OF MULTIPLE PAIRED COMPARISONS IN STUDYING EFFECT OF AGING AND FINISH ON BEEF TENDERNESS [J].

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[7]

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[8] EFFECTS OF PHYSIOLOGICAL MATURITY OF BEEF AND MARBLING OF RIB STEAKS ON EATING QUALITY [J].

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[9] INFLUENCE OF CARCASS MATURITY AND MARBLING ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF BEEF .I. PALATABILITY FIBER DIAMETER AND PROXIMATE ANALYSIS [J].

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