Comparison of carcass characteristics and meat quality between Simmental crossbred cattle, cattle‐yaks and Xuanhan yellow cattle-Reference-Cited by-同舟云学术

Comparison of carcass characteristics and meat quality between Simmental crossbred cattle, cattle‐yaks and Xuanhan yellow cattle

Published:2021-01-20 Issue:9 Volume:101 Page:3927-3932
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Wang Yongjie¹^ORCID,Wang Zhisheng¹,Hu Rui¹,Peng Quanhui¹,Xue Bai¹,Wang Lizhi¹

Affiliation:

1. Key Laboratory of Low Carbon Culture and Safety Production in Cattle in Sichuan Institute of Animal Nutrition, Sichuan Agricultural University Ya'an China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11032

Reference60 articles.

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5. WaldronSAandBrownCG Chinese and South‐East Asian cattle production.121–142(2014).

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