Volatile Concentration and Flavor of Beef as Influenced by Diet
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb06836.x/fullpdf
Reference35 articles.
1. Acceptability of Beef Finished on All-Forage, Forage-Plus-Grain or High Energy Diets
2. F.C. Blank, 1955 . Handbook of Food and Agriculture , P. 584 . Reinhold Publ. Co., New York.
3. Characterization of bovine rumen liquor isoprenoid hydrocarbons with reference to dietary phytol
4. Comparison of Forage-Finished and Grain-Finished Beef Carcasses
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