13130: Das Alter und die Zartheit von Rindfleisch
(2007) Das Alter und die Zartheit von Rindfleisch. Zürcher Bauer:11.
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Summary
Zartheit ist neben dem intramuskulären Fett eines der wichtigsten Merkmale für den Genusswert von Fleisch.
| Document Language: | Deutsch - German |
|---|---|
| Keywords: | Internationale Zusammenarbeit, Zartheit, Bio-Weide-Beef, Weidemast, Munimast, Fleischqualität |
| Subject Areas: | Food systems > Food security, food quality and human health Animal husbandry > Feeding and growth Animal husbandry > Production systems > Beef cattle |
| Research affiliation: | Switzerland > FiBL > International Cooperation |
| Total budget (Euro): | 0 |
| Orgprints ID Number: | 13130 |
| Contact: | Meili, Eric |
| Deposited On: | 07 March 2008 |
| EPrint Type: | Journal paper |
| Published?: | Published |
| Peer Review Status: | Not peer-reviewed |
| Related Links: | http://www.fibl.org |
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