Effect of finishing mode (pasture- or mixed-diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattle

✍ Scribed by P. Gatellier; Y. Mercier; H. Juin; M. Renerre

• Book ID: 116736384
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 346 KB
• Volume: 69
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2004.06.022