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Effect of Aging Time on Meat Quality of Longissimus Dorsi from Yunling Cattle: A New Hybrid Beef Cattle
SIMPLE SUMMARY: Beef is in great demand in many countries. Consumers are more inclined to buy beef with good tenderness, color, flavor, and healthy fatty acid composition. Beef that has been aged is often more suitable for cooking and processing. A research gap exists regarding the analysis of meat...
Guardado en:
| Publicado en: | Animals (Basel) |
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| Autores principales: | , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7602736/ https://ncbi.nlm.nih.gov/pubmed/33081174 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ani10101897 |
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