Výsledky vyhledávání - "T G, O'Quinn"

Akademický článek

Fatty Acid Composition, Proximate Analysis, and Consumer Sensory Evaluation of United States Retail Grass-Fed Ground Beef

Autor: E. A. E. Boyle, F. Najar-Villarreal, J. M. Gonzalez, R. D. Danler, T.A. Houser, T. G. O’Quinn

Publikováno v: Meat and Muscle Biology, Vol 3, Iss 1 (2019)

The objective of this study was to evaluate the chemical composition, consumer liking, and consumer acceptability of ground beef with 2 finishing diets. Three ground beef treatments were used in this study and included grass-fed, grain-fed Angus, and

Externí odkaz: https://doaj.org/article/31f2e43d3fca4ebcbfd3c962dfb6d43f

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