Effect of finishing mode (pasture- or mixed-diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattle
- 31 January 2005
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 69 (1), 175-186
- https://doi.org/10.1016/j.meatsci.2004.06.022
Abstract
No abstract availableKeywords
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