Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids

✍ Scribed by Manuel Juárez; Michael E.R. Dugan; Noelia Aldai; John A. Basarab; Vern S. Baron; Tim A. McAllister; Jennifer L. Aalhus

• Book ID: 116738480
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 204 KB
• Volume: 90
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2011.11.010