Comparisons of meat quality characteristics and intramuscular connective tissue between beef longissimus dorsi and semitendinosus muscles from Chinese yellow bulls

Journal of Muscle Foods

Volumn 18, Issue 2, 2007, Pages 143-161

  Li, C B ^a   Zhou, G H ^a   Xu, X L ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 34247358722     PISSN: 10460756     EISSN: 17454573     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2007.00073.x     Document Type: Article

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