Marbling biology

dc.contributor	Pethick, DW
dc.contributor	Harper, GS
dc.contributor	Hocquette, JF
dc.contributor	Wang, YH
dc.date.accessioned	2012-03-07T21:35:18Z
dc.date.available	2012-03-07T21:35:18Z
dc.date.issued	2006
dc.identifier.uri	http://livestocklibrary.com.au/handle/1234/20119
dc.description.abstract	In this review we first discuss the role of intramuscular fat as a factor affecting consumer preferences for meat.
dc.publisher	Beef CRC
dc.subject	intramuscular fat
dc.subject	fat development
dc.subject	marbling
dc.subject	growth curve
dc.subject	grain finishing
dc.subject	nutrition
dc.title	Marbling biology
dc.type	Research
dc.description.version	Conference paper
dc.identifier.page	103-110