Composition of free and peptide-bound amino acids in beef chuck, loin, and round cuts1,2
Author:
Affiliation:
1. Department of Animal Science, Texas A&M University, College Station 77843
2. National Cattlemen's Beef Association, Centennial, CO 80112
Funder
National Cattlemen's Beef Association
Texas A&M AgriLife Research
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/article-pdf/94/6/2603/23766918/2603.pdf
Reference64 articles.
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2. Isolation and identification of nitrogenous components in meat;Alexander;J. Agric. Food Chem.,1956
3. Rapid publication-ready MS-Word tables for one-way ANOVA;Assaad;SpringerPlus,2014
4. Effect of feed protein on carcass composition and meat quality in steers;Berge;Meat Sci.,1993
5. Glutamate: A truly functional amino acid;Brosnan;Amino Acids,2013
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