Characterization of Bovine Meat Quality for Human Consumption
Meat is the main source if high biological value proteins in human nutrition. Researches have been done to characterize meat quality through the chemical composition of three muscles from some bovines races specialized on milk and meat production, by gender, which have not been subjected to a proces...
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| Format: | Article |
| Language: | English |
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Agroprint Timisoara
2012-10-01
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| Series: | Scientific Papers Animal Science and Biotechnologies |
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| Online Access: | http://spasb.ro/index.php/spasb/article/view/331 |