Consumer acceptability and β-carotene content of beef as related to cattle finishing diets
- Author
- SIMONNE, A. H1 ; GREEN, N. R1 ; BRANSBY, D. I2
[1] Dept. of Nutrition & Food Science, 328 Spidle Hall, Auburn University, AL 36849, United States
[2] Dept. of Agronomy & Soils, 202 Funchess Hall, Auburn University, AL 36849, United States - Source
Journal of food science. 1996, Vol 61, Num 6, pp 1254-1256 ; 1280 [4 p.] ; ref : 36 ref
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Alimentation animale Analyse sensorielle Bovin boucherie Bétacarotène Composition chimique Couleur Etude comparative Foin Fourrage Propriété organoleptique Qualité Régime alimentaire Viande boeuf Viande hachée Feedlot Animal à viande Produit carné
- Keyword (en)
- Animal feeding Sensory analysis Beef cattle Betacarotene Chemical composition Color Comparative study Hay Fodder Organoleptic properties Quality Diet Beef Minced meat Meat animals Meat product
- Keyword (es)
- Alimentación animal Análisis sensorial Ganado de carne Betacaroteno Composición química Color Estudio comparativo Heno Forraje Propiedad organoléptica Calidad Régimen alimentario Carne vaca Carne picada Animales de carne Producto de carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A36 Animal productions / 002A36C Terrestrial animal productions / 002A36C03 Vertebrates
- Discipline
- Agrifood industries Animal productions
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2522712
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.1996.tb10973.x 
https://dx.doi.org/10.1111/j.1365-2621.1996.tb10973.x
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