Search research articles

关于 JoVE

概览领导团队博客 JoVE 帮助中心

作者

出版流程编辑委员会范围与政策同行评审常见问题投稿

图书馆员

用户评价订阅访问资源图书馆顾问委员会常见问题

研究

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments 存档

教育

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual 教师资源中心教师网站

使用条款与条件

Search research articles

相关实验视频

搜索问题:在线或CD-ROM?

|October 23, 1991

概括

No abstract available in PubMed .

相关实验视频

相关概念视频

您也可能阅读

相关文章

通过共同作者、期刊和引用图与本文相关的文章。

排序

Same author

Wagyu-Angus cross improves meat tenderness compared to Angus cattle but unaffected by mild protein restriction during late gestation.

Animal : an international journal of animal bioscience·2021

Same author

Fatty acid composition of adipose tissue and muscle from Jersey steers was affected by finishing diet and tissue location.

Meat science·2012

Same author

Omega-3 fatty acids affected human perception of ground beef negatively.

Meat science·2011

Same author

The influence of forage diets and aging on beef palatability.

Meat science·2010

Same author

Effect of sampling fat location and cooking on fatty acid composition of beef steaks.

Meat science·2010

Same author

Utilization and application of wet potato processing coproducts for finishing cattle.

Journal of animal science·2009