Production de viande a partir de genisses issues du troupeau laitier, abattues a 24 mois apres un velage tres precoce. 2. Caracteristiques physico-chimiques et sensorielles des viandes.
1984
Dumont R. | Teissier J.H. | Bonnemaire J. | Roux M.
AGROVOC Keywords
Bibliographic information
Pagination
v.25-33
Other Subjects
Propiedades organolepticas; Reproduccion; Propriete organoleptique; Propiedades mecanicas; Propriete mecanique; Alimentacion; Composicion; Genisse
Language
French
Note
5 tables, 22 ref.
Translated Title
English.
[Meat production from dairy-herd heifers slaughtered at 24 months after a very early calving. 2. Physico-chemical and sensorial characteristics of meat]. [French]
Type
Journal Article; Journal Part
Source
Bulletin-Technique-Centre-de-Recherches-Zootechniques-et-Veterinaires-de-Theix (France). (Sep 1984). (no. 57) p. 25-33.
Corporate Author
Institut National de la Recherche Agronomique, Dijon (France). Centre de Dijon, Laboratoire de Recherches de la Chaire de Zootechnie
2012-11-15
AGRIS AP
Data Provider
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