Comparisons of lipid oxidation products of three beef retail cuts from cattle finished on forage and conventional feedlot diets

Autor:	A. Barber, Jerrad F. Legako, K. Yardley, Jennifer W. MacAdam, A. Chail, T.J. Murphy
Rok vydání:	2015
Předmět:	Animal science Lipid oxidation Feedlot Forage Biology Food Science
Zdroj:	Meat Science. 101:127-128
ISSN:	0309-1740
DOI:	10.1016/j.meatsci.2014.09.069
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6639edd9c3347b6a7d73ac8666f2ff0f https://doi.org/10.1016/j.meatsci.2014.09.069 Zobrazit plný text záznamu Full Text from ScienceDirect