| 000 | 01457 a2200469 4500 | ||
|---|---|---|---|
| 005 | 20250517130820.0 | ||
| 264 | 0 | _c20170602 | |
| 008 | 201706s 0 0 eng d | ||
| 022 | _a1873-4138 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2016.11.020 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aKeady, S M | |
| 245 | 0 | 0 |
_aCompensatory growth in crossbred Aberdeen Angus and Belgian Blue steers: Effects on the colour, shear force and sensory characteristics of longissimus muscle. _h[electronic resource] |
| 260 |
_bMeat science _cMar 2017 |
||
| 300 |
_a128-136 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aBelgium |
| 650 | 0 | 4 | _aBody Composition |
| 650 | 0 | 4 | _aCattle |
| 650 | 0 | 4 | _aChemical Phenomena |
| 650 | 0 | 4 | _aColor |
| 650 | 0 | 4 |
_aDietary Fats _xanalysis |
| 650 | 0 | 4 | _aFood Handling |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 | _aMale |
| 650 | 0 | 4 |
_aMuscle, Skeletal _xchemistry |
| 650 | 0 | 4 | _aNutritive Value |
| 650 | 0 | 4 | _aPostmortem Changes |
| 650 | 0 | 4 |
_aRed Meat _xanalysis |
| 650 | 0 | 4 | _aTaste |
| 700 | 1 | _aWaters, S M | |
| 700 | 1 | _aHamill, R M | |
| 700 | 1 | _aDunne, P G | |
| 700 | 1 | _aKeane, M G | |
| 700 | 1 | _aRichardson, R I | |
| 700 | 1 | _aKenny, D A | |
| 700 | 1 | _aMoloney, A P | |
| 773 | 0 |
_tMeat science _gvol. 125 _gp. 128-136 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2016.11.020 _zAvailable from publisher's website |
| 999 |
_c26689192 _d26689192 |
||