| 皮尔蒙特牛肉化学组成及肉品品质 |
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| 引用本文： | 李长忠,张清香.皮尔蒙特牛肉化学组成及肉品品质[J].肉类研究,2004,18(1):31-33,37. |
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| 作者姓名： | 李长忠 张清香 |
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| 作者单位： | 青海大学农牧学院生物科学系,西宁,810003%青海省西宁市动物检疫站,西宁,810003 |
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| 摘 要： | 就意大利皮尔蒙特牛牛肉的化学组成和肉品品质研究结果进行了综述,并将这些与其它一些肉牛品种、乳用品种以及杂种研究结果进行了对比分析,以便为我国不同地区肉牛改良工作提供启示.
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| 关 键 词： | 意大利肉牛 皮尔蒙特牛 化学组成 肉品品质 |
Chemical Composition and Texture of Pyrmont beef |
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| Li Changzhong.Chemical Composition and Texture of Pyrmont beef[J].Meat Research,2004,18(1):31-33,37. |
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| Authors: | Li Changzhong |
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| Affiliation: | Li Changzhong |
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| Abstract: | Results of the chemical composition and texture from Italian pyrmont beef was summarized.The difference between pyrmont beef fron and other cattle varieties was discussed.Some suggestions were provided on improving cattle types in varions regions in China. |
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| Keywords: | Italian cattle pyrmont beef chemical composition texture |
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