लोड हो रहा है...
Biology, strategies, and fresh meat consequences of manipulating the fatty acid composition of meat
The utility and attractiveness of adipose tissue within meat products vary based on species, cut, and consumer preference. In beef, producers are rewarded for producing carcasses with greater visual marbling at the 12th and 13th rib juncture, while pork producers are either not rewarded or penalized...
में बचाया:
| में प्रकाशित: | J Anim Sci |
|---|---|
| मुख्य लेखकों: | , , , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Oxford University Press
2020
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| विषय: | |
| ऑनलाइन पहुंच: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7036598/ https://ncbi.nlm.nih.gov/pubmed/31999826 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/skaa033 |
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