Comparison of alternative beef production systems based on forage finishing or grain-forage diets with or without growth promotants: 2. Meat quality, fatty acid composition, and overall palatability-Reference-Cited by-同舟云学术

Comparison of alternative beef production systems based on forage finishing or grain-forage diets with or without growth promotants: 2. Meat quality, fatty acid composition, and overall palatability

Published:2008-07-01 Issue:7 Volume:86 Page:1678-1689
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Faucitano L.,Chouinard P. Y.,Fortin J.,Mandell I. B.,Lafrenière C.,Girard C. L.,Berthiaume R.

Publisher

Oxford University Press (OUP)

Subject

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

Link

http://academic.oup.com/jas/article-pdf/86/7/1678/23667406/1678.pdf

Reference88 articles.

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3. The perceived healthiness of functional foods. A conjoint study of Danish, Finnish and American consumers' perception of functional foods;Bech-Larsen;Appetite,2003

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