Qualitätsverbesserung von Rindfleisch nach Vitamin E-Zulagen in der Endmast von Jungbullen: 2. Fleischfarbe, Fettstabilität und Wasserbindung

Fleischwirtschaft

Volumn 78, Issue 3, 1998, Pages 208-217

  Augustini, Christoph ^a   Schwarz, Frieder J ^b   Kirchgeßner, Manfred ^b  

^a Inst F Fleischerzeugung V   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0345890842     PISSN: 0015363X     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (33)

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