Your browser doesn't support javascript.
loading
Muscle Fatty Acids, Meat Flavor Compounds and Sensory Characteristics of Xiangxi Yellow Cattle in Comparison to Aberdeen Angus.
Chen, Dong; Wang, Xiaoyan; Guo, Qian; Deng, Huifen; Luo, Jie; Yi, Kangle; Sun, Ao; Chen, Kun; Shen, Qingwu.
Afiliação
  • Chen D; College of Animal Sciences, Hunan Agricultural University, Changsha 410128, China.
  • Wang X; College of Animal Sciences, Hunan Agricultural University, Changsha 410128, China.
  • Guo Q; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
  • Deng H; Hunan Biological and Electromechanical Polytechnic, Changsha 410127, China.
  • Luo J; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
  • Yi K; Hunan Institute of Animal and Veterinary Science, Changsha 410130, China.
  • Sun A; Hunan Institute of Animal and Veterinary Science, Changsha 410130, China.
  • Chen K; Hunan Aite Agriculture and Animal Husbandry Technology Development Co., Ltd., Changsha 410128, China.
  • Shen Q; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Animals (Basel) ; 12(9)2022 Apr 30.
Article em En | MEDLINE | ID: mdl-35565587
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Animals (Basel) Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Animals (Basel) Ano de publicação: 2022 Tipo de documento: Article