Genome association of carcass and palatability traits from Bos indicus-Bos taurus crossbred steers within electrical stimulation status and correspondence with steer temperament 3. Aroma and flavor attributes of cooked steaks-Reference-Cited by-同舟云学术

Genome association of carcass and palatability traits from Bos indicus-Bos taurus crossbred steers within electrical stimulation status and correspondence with steer temperament 3. Aroma and flavor attributes of cooked steaks

Published:2020-03 Issue: Volume:233 Page:103943
ISSN:1871-1413
Container-title:Livestock Science
language:en
Short-container-title:Livestock Science

Author:

Riley D.G.,Mantilla-Rojas C.,Miller R.K.,Nicholson K.L.,Gill C.A.,Herring A.D.,Riggs P.K.,Sawyer J.E.,Savell J.W.,Sanders J.O.

Funder

National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

General Veterinary,Animal Science and Zoology

Reference54 articles.

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