The Influence of Roughage Level in the Finishing Diet on the Eating Quality of Beef from Bulls and Steers Slaughtered at Two Liveweights-Reference-Cited by-同舟云学术

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The Influence of Roughage Level in the Finishing Diet on the Eating Quality of Beef from Bulls and Steers Slaughtered at Two Liveweights

Published:1980-04 Issue:2 Volume:13 Page:71-79
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Hawrysh Z.J.,Price M.A.,Berg R.T.

Publisher

Elsevier BV

Subject

General Computer Science

Reference24 articles.

1. AOAC. 1965. Official Methods of Analysis. 10th Ed. Assoc. of Official Agricultural Chemists. Washington. D.C.

2. Carcass composition, quality and palatability attributes of bulls and steers fed different energy levels and killed at four ages;Arthaud;J. Animal Sci,1977

3. Comparison of forage–finished and grain–finished beef carcasses;Bowling;J. Animal Sci,1977

4. Feedlot performance and carcass characteristics of young bulls and steers castrated at four ages;Champagne;J. Animal Sci,1969

5. Ferger, D. C. 1970. Effect of oven temperature and dry and moist heat on frozen beef rib roasts. M.Sc. Thesis. Kansas State University

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The social interactions of young bulls and steers after re-grouping;Applied Animal Behaviour Science;1985-05

2. MEAT CARCASS GRADING IN THE FUTURE;Canadian Journal of Animal Science;1982-03-01

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