共 28 条
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- [2] INFLUENCE OF COOKING TEMPERATURE ON THE EATING QUALITY OF BEEF FROM BULLS AND STEERS FED 3 LEVELS OF DIETARY ROUGHAGE [J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1979, 12 (02): : 72 - 77
- [8] THE INFLUENCE OF ROUGHAGE LEVEL IN THE FINISHING DIET ON THE EATING QUALITY OF BEEF FROM BULLS AND STEERS SLAUGHTERED AT 2 LIVEWEIGHTS [J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1980, 13 (02): : 71 - 79