Wagyu and the factors contributing to its beef quality: A Japanese industry overview

Published 2016 View Full Article

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Title
Wagyu and the factors contributing to its beef quality: A Japanese industry overview
Authors
Keywords
Wagyu, Japanese Black, Marbling, Intramuscular fat, Oleic acid, History
Journal
MEAT SCIENCE
Volume 120, Issue -, Pages 10-18
Publisher
Elsevier BV
Online
2016-05-01
DOI
10.1016/j.meatsci.2016.04.026

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