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

标题
Wagyu and the factors contributing to its beef quality: A Japanese industry overview
作者
关键词
Wagyu, Japanese Black, Marbling, Intramuscular fat, Oleic acid, History
出版物
MEAT SCIENCE
Volume 120, Issue -, Pages 10-18
出版商
Elsevier BV
发表日期
2016-05-01
DOI
10.1016/j.meatsci.2016.04.026

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