Effects of 25-hydroxyvitamin D3 and manipulated dietary cation-anion difference on the tenderness of beef from cull native Korean cows

Journal of Animal Science

Volumn 84, Issue 6, 2006, Pages 1481-1488

  Cho, Y M ^a   Choi, H ^b   Hwang, I H ^c   Kim, Y K ^a   Myung, K H ^b  

^a National Institute of Animal Science   (South Korea)

^b Chonnam National University   (South Korea)

^c Chonbuk National University   (South Korea)

Author keywords

25 hydroxyvitamin D3; Anion; Beef; Calcium; Tenderness

Indexed keywords

EID: 33744902097     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2006.8461481x     Document Type: Article

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