Open AccessDuration of Exposure to a High-Concentrate Diet Prior to Pasture-Finishing Affects Fatty Acid Composition and Volatile Compounds of Beef Strip Loin Steaks
Author(s) -
J. T. Milopoulos,
B. M. Koch,
M. F. Miller,
Jerrad F. Legako,
S. K. Duckett
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.033
Subject(s) - loin , fatty acid , flavor , chemistry , food science , pasture , composition (language) , polyunsaturated fatty acid , zoology , biology , agronomy , biochemistry , linguistics , philosophy
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