Effects of time on feed and post-mortem aging on palatability and lipid composition of crossbred Wagyu beef
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference32 articles.
1. Acceptability of Beef Finished on All-Forage, Forage-Plus-Grain or High Energy Diets
2. Comparison of Forage-Finished and Grain-Finished Beef Carcasses
3. Effect of Time-on-Feed on the Palatability of Rib Steaks from Steers and Heifers
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