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About this Agricultural and Biological Sciences article
Chemical composition, vitamin E content, lipid oxidation, colour and cooking losses in meat from Tudanca bulls finished on semi-extensive or intensive systems and slaughtered at 12 or 14months by Humada, M.J.; Sañudo, C.; Serrano, E. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Humada, M.J.; Sañudo, C.; Serrano, E.
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0309-1740)
- Published
- 2014
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)