Polyunsaturated fatty acid, volatile and sensory profiles of beef from steers fed citrus pulp or grape pomace
Tawanda Tayengwa, Obert C. Chikwanha, Jeannine Neethling, M. E. R. Dugan, T. Mutsvangwa, Cletos Mapiye
Topics & Concepts
Polyunsaturated fatty acidChemistryPomaceFood scienceTendernessConjugated linoleic acidPulp (tooth)Dry matterFatty acidLinoleic acidAnimal scienceBiologyBiochemistryPathologyMedicineMeat and Animal Product QualityAnimal Nutrition and PhysiologyPhytochemicals and Antioxidant Activities