Consumer Acceptability and p-Carotene Content of Beef as Related to Cattle Finishing Diets-Reference-Cited by-同舟云学术

Consumer Acceptability and p-Carotene Content of Beef as Related to Cattle Finishing Diets

Published:1996-11 Issue:6 Volume:61 Page:1254-1257
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

SIMONNE A.H.,GREEN N.R.,BRANSBY D.I.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1996.tb10973.x/fullpdf

Reference36 articles.

1. CAROTENES AND OTHER VITAMIN A PRECURSORS IN ANIMAL FEED

2. Constant Time versus Constant Temperature Cooking of Beef Loin Steaks as Influenced by Marbling Characteristics and Intramuscular Fat Content1

3. T.D. Bidner, 1975 . A comparison of forage-finished and grain-finished beef . Proc. 28th. Annual Recip. Meat Conf., Am. Meat Sci. Assoc, p.301 . Natl. Live Stock and Meat Board. Chicago, IL.

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