French and European grading systems for bovine carcasses and beef: current situation and research in progressReportar como inadecuado




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1 HERBIVORES - Unité de Recherches sur les Herbivores 2 Murdoch University 3 Institut de l-Elevage 4 Polish Beef Association 5 Irish Agriculture and Food Development Authority 6 Agri Food and Biosciences Institute 7 Birkenwood

Abstract : Despite efforts by industry, variability in beef palatability is still an issue.

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Autor: Jean-François Hocquette - S.P.F. Bonny - I. Legrand - G. Gardner - D.W. Pethick - J. Wierzbicki - P. Allen - L. Farmer - R.J. Po

Fuente: https://hal.archives-ouvertes.fr/



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