Chemical composition, sensory characteristics, and fatty acid profile of muscle from Aberdeen Angus, Charolais, Simmental, and Hereford bulls

Czech Journal of Animal Science

Volumn 51, Issue 7, 2006, Pages 279-284

  Bures D ^a   Bartoň, Luděk ^a   Zahradkova R ^a   Teslik V ^a   Krejcova M ^a  

^a INSTITUTE OF ANIMAL SCIENCE   (Czech Republic)

Author keywords

Beef cattle; Breeds; Bulls; Fatty acid composition; Meat quality; Sensory characteristics

Indexed keywords

BOS TAURUS;

EID: 33750096676     PISSN: 12121819     EISSN: None     Source Type: Journal    
DOI: 10.17221/3940-cjas     Document Type: Article

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