TENDERNESS OF MAJOR MUSCLES FROM 3 BREED-TYPES OF CATTLE AT DIFFERENT TIMES-ON-FEED

被引：20

作者：

MCKEITH, FK ^{[1
]}

SAVELL, JW ^{[1
]}

SMITH, GC ^{[1
]}

DUTSON, TR ^{[1
]}

CARPENTER, ZL ^{[1
]}

机构：

[1] TEXAS A&M UNIV,TEXAS AGR EXPT STN,DEPT ANIM SCI,MEATS & MUSCLE BIOL SECT,COLLEGE STN,TX 77843

来源：

MEAT SCIENCE | 1985年 / 13卷 / 03期

关键词：

D O I：

10.1016/0309-1740(85)90055-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：151 / 166

页数：16

共 19 条

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[7] COMPARISON OF SUBCUTANEOUS FAT THICKNESS, MARBLING AND QUALITY GRADE FOR PREDICTING PALATABILITY OF BEEF [J].

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[8]

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