Effect of α-tocopherol tissue levels on beef quality

Animal

Volumn 5, Issue 12, 2011, Pages 2010-2018

  Nassu, R T ^a,b   Dugan, M E R ^a   Juarez M ^a   Basarab, J A ^a   Baron, V S ^a   Aalhus, J L ^a  

^a LACOMBE RESEARCH CENTRE   (Canada)

^b EMBRAPA CERRADOS   (Brazil)

Author keywords

ageing; beef; tenderness; vitamin E

Indexed keywords

HORDEUM;

EID: 80955154996     PISSN: 17517311     EISSN: 1751732X     Source Type: Journal    
DOI: 10.1017/S1751731111001182     Document Type: Article

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