Meat quality of lambs fed diets containing different levels of residual frying oil.

被引：1
|
作者：
Capelari, M. [1 ]
Peixoto, E. L. T. [2 ]
Moura, E. S. [3 ]
Ribeiro, E. L. A. [3 ]
Mizubuti, I. Y. [3 ]
机构：
[1] Michigan State Univ, E Lansing, MI 48824 USA
[2] Univ Fed Sul & Sudeste Para, Maraba, Brazil
[3] Univ Estadual Londrina, Londrina, Parana, Brazil
来源：
JOURNAL OF ANIMAL SCIENCE | 2016年 / 94卷
关键词：
shear force; Longissimus dorsi; lipid oxidation;
D O I：
10.2527/jam2016-0889
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
0889
引用
收藏
页码：427 / 428
页数：2
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