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VetMed Resource

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Abstract

Despite of favorable characteristics of high protein, low fat, and free-pollution, yak meat has intrinsically poor performance in tenderness and color, which is ever challenging yak sector. To this end, a three-way cross system was first developed for high quality beef of the Tibetan Plateau using...

Author(s)
Cao XiuKai; Cheng Jie; Huang YongZhen; Wang XiaoGang; Ma YuLin; Peng ShuJun; Chaogetu, B.; Zhuoma ZhaXi; Chen Hong
Publisher
American Chemical Society, Washington, USA
Citation
Journal of Agricultural and Food Chemistry, 2019, 67, 1, pp 541-550