THE INFLUENCE OF ROUGHAGE LEVEL IN THE FINISHING DIET ON THE EATING QUALITY OF BEEF FROM BULLS AND STEERS SLAUGHTERED AT 2 LIVEWEIGHTS

被引：2

作者：

HAWRYSH, ZJ ^{[1
]}

PRICE, MA ^{[1
]}

BERG, RT ^{[1
]}

机构：

[1] UNIV ALBERTA,DEPT ANIM SCI,EDMONTON T6G 2M8,ALBERTA,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1980年 / 13卷 / 02期

关键词：

D O I：

10.1016/S0315-5463(80)73323-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：71 / 79

页数：9

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