Colour of bovine subcutaneous adipose tissue: A review of contributory factors, associations with carcass and meat quality and its potential utility in authentication of dietary history

Published 2008 View Full Article

Authors

Keywords

Journal

MEAT SCIENCE

Volume 81, Issue 1, Pages 28-45

Publisher

Elsevier BV

Online

2008-06-27

DOI

10.1016/j.meatsci.2008.06.013

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