Effects of duration of vitamin C supplementation during the finishing period on postmortem protein degradation, tenderness, and meat color of the longissimus muscle of calf-fed steers consuming a 0.31 or 0.59% sulfur diet.
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Effects of duration of vitamin C supplementation during the finishing period on postmortem protein degradation, tenderness, and meat color of the longissimus muscle of calf-fed steers consuming a 0.31 or 0.59% sulfur diet.
description
2015 nî lūn-bûn
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2015年の論文
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2015年学术文章
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2015年学术文章
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2015年学术文章
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2015年学术文章
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2015年学术文章
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2015年學術文章
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name
Effects of duration of vitamin ...... g a 0.31 or 0.59% sulfur diet.
@en
type
label
Effects of duration of vitamin ...... g a 0.31 or 0.59% sulfur diet.
@en
prefLabel
Effects of duration of vitamin ...... g a 0.31 or 0.59% sulfur diet.
@en
P2093
P2860
P356
P1476
Effects of duration of vitamin ...... g a 0.31 or 0.59% sulfur diet.
@en
P2093
S L Hansen
S M Lonergan
P2860
P304
P356
10.2527/JAS.2014-8798
P407
P577
2015-05-01T00:00:00Z