Effect of pelvic suspension and aging time on meat quality of Chinese yellow cattle

被引：0
|
作者：
Hou, Xu [1 ]
Zhang, Yimin [1 ]
Mao, Yanwei [1 ]
Liang, Rongrong [1 ]
Luo, Xin [1 ]
Zhu, Lixian [1 ]
机构：
[1] College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
来源：
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | 2014年 / 30卷 / 08期
关键词：
Muscle;
D O I：
10.3969/j.issn.1002-6819.2014.08.029
中图分类号：
学科分类号：
摘要：
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页码：251 / 256
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