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meat science(1)

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作者

Cao, Y. AND Zhang, L. C. AND Yu, Y. S. AND Jin, H. G. AND Zhou, G. L. AND Zhou, G. L. AND Li, M.(0)

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jilin acad agr sci, branch anim husb, gongzhuling 136100, peoples r china(1)
liaocheng univ, coll life sci, liaocheng 252059, peoples r china(1)
ne agr univ, coll anim sci & technol, harbin 150030, peoples r china(1)
univ pittsburgh, dept pathol, pittsburgh, pa 15213 usa(1)

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资源类型: 外文期刊

作者:Cao, Y.(精确检索)

作者:Zhang, L. C.(精确检索)

作者:Yu, Y. S.(精确检索)

作者:Jin, H. G.(精确检索)

作者:Zhou, G. L.(精确检索)

作者:Li, M.(精确检索)

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1Meat quality and carcass traits in relation to HGD-BstXI and HGD-HaeIII PCR-RFLP polymorphism in Chinese red cattle

作者： Cao, Y.; Zhang, L. C.; Yu, Y. S.; Jin, H. G.; Zhou, G. L.; Zhou, G. L.; Li, M.; SCI

机构： Jilin Acad Agr Sci, Branch Anim Husb, Gongzhuling 136100, Peoples R China; Liaocheng Univ, Coll Life Sci, Liaocheng 252059, Peoples R China; NE Agr Univ, Coll Anim Sci & Technol, Harbin 150030, Peoples R China; Univ Pittsburgh, Dept Pathol, Pittsburgh, PA 15213 USA;

来源：MEAT SCIENCE

关键词： cattle breeds food animals beef cattle beef quality genetic polymorphism genotype cooking quality drip loss carcass weight carcass yield polymerase chain reaction