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Effect of feeding intensity and time on feed on intramuscular fatty acid composition of Simmental bulls

✍ Scribed by A. S. Sami; C. Augustini; F. J. Schwarz


Book ID
108900357
Publisher
John Wiley and Sons
Year
2004
Tongue
English
Weight
89 KB
Volume
88
Category
Article
ISSN
0931-2439

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Effect of Cooking on the Fatty Acid Comp
✍ S.K. Duckett; D.G. Wagner πŸ“‚ Article πŸ“… 1998 πŸ› Elsevier Science 🌐 English βš– 78 KB

Changes in fatty acid composition of neutral, polar and total lipid fractions of beef intramuscular lipid were assessed due to cooking. The longissimus muscle from 48 ribeye steaks was sectioned as: medial half for raw analysis (RAW) and lateral half for cooked analysis (COOK). Cooking reduced the p