Meili, Eric (2007) Das Alter und die Zartheit von Rindfleisch. Zürcher Bauer, p. 11.
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Summary in the original language of the document
Zartheit ist neben dem intramuskulären Fett eines der wichtigsten Merkmale für den Genusswert von Fleisch.
| EPrint Type: | Journal paper |
|---|---|
| Keywords: | Internationale Zusammenarbeit, Zartheit, Bio-Weide-Beef, Weidemast, Munimast, Fleischqualität |
| Subjects: | Food systems > Food security, food quality and human health Animal husbandry > Feeding and growth Animal husbandry > Production systems > Beef cattle |
| Research affiliation: | Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > International |
| Related Links: | http://www.fibl.org |
| Deposited By: | Meili, Eric |
| ID Code: | 13130 |
| Deposited On: | 07 Mar 2008 |
| Last Modified: | 12 Apr 2010 07:36 |
| Document Language: | German/Deutsch |
| Status: | Published |
| Refereed: | Not peer-reviewed |
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