Enhancing the nutritional and health value of beef lipids and their relationship with meat quality
作者： Nigel D. Scollan , Dirk Dannenberger , Karin Nuernberg , Ian Richardson , Siân MacKintosh
DOI: 10.1016/J.MEATSCI.2014.02.015
关键词: Food science 、 Polyunsaturated fatty acid 、 Biology 、 Intramuscular fat 、 Flavour 、 Conjugated linoleic acid 、 Fatty acid 、 Linolenic acid 、 Lipolysis
摘要: … acid content and reduce saturated fatty acids in beef. … meat quality such as colour shelf life and sensory attributes. Although genetics does influence intramuscular fat deposition and fatty …
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researchgate.net 参考文章(122)
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