Chemical Composition of Carcasses from Hereford, Limousin and Simmental Crossbred Cattle as Related to Growth and Meat Palatability-Reference-Cited by-同舟云学术

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Chemical Composition of Carcasses from Hereford, Limousin and Simmental Crossbred Cattle as Related to Growth and Meat Palatability

Published:1975-03-01 Issue:3 Volume:40 Page:463-467
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Dikeman Michael E.,Crouse John D.

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Link

http://academic.oup.com/jas/article-pdf/40/3/463/23015196/jan0400030463.pdf

Cited by 19 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Meat quality and composition of three muscles from French cull cows and young bulls;Animal Science;2003-06

2. Characteristics of steers of six beef breeds fattened from eight months of age and slaughtered at a target level of intramuscular fat – I. Growth Performance and carcass quality;Archives Animal Breeding;2001-10-10

3. Breed type and ageing time effects on sensory characteristics of beef strip loin steaks;Meat Science;1999-04

4. USDA QUALITY GRADES AND PALATABILITY OF LOIN STEAKS FROM CALF AND YOUNG BEEF CARCASSES;Journal of Food Quality;1988-01

5. RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEF;Journal of Food Quality;1985-05

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