换一批
换一批Nutrient database improvement project: the influence of U.S.D.A. Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef rib and plate.
第一作者：
J N,Martin
第一单位：
Texas Tech University, Department of Animal and Food Sciences, Lubbock, TX 79409, United States.
作者：
主题词
动物(Animals);身体成分(Body Composition);牛(Cattle);烹饪(Cooking);数据库, 事实型(Databases, Factual);膳食(Diet);女(雌)性(Female);人类(Humans);男(雄)性(Male);肉(Meat);营养价值(Nutritive Value);质量改进(Quality Improvement);参考标准(Reference Standards);肋骨(Ribs);美国(United States);美国农业部(United States Department of Agriculture)
DOI
10.1016/j.meatsci.2013.05.031
PMID
23793084
发布时间
2013-07-15
- 浏览12
Meat science
486-94页
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