Wagyu and the factors contributing to its beef quality: A Japanese industry overview
Author:
Funder
AgreenSkills program
Publisher
Elsevier BV
Subject
Food Science
Reference62 articles.
1. Volatile lipid oxidation products of Wagyu and domestic breeds of beef;Boylston;Journal of Agricultural and Food Chemistry,1996
2. Relationship between Japanese beef marbling standard and intramuscular lipid in the M. longissimus thoracis of Japanese Black and American Wagyu cattle;Cameron;Meat Science,1994
3. Enhancement of adipogenesis and fibrogenesis in skeletal muscle of Wagyu compared with Angus cattle;Duarte;Journal of Animal Science,2013
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