Length of concentrate finishing affects the fatty acid composition of grass-fed and genetically lean beef: an emphasis on trans-18:1 and conjugated linoleic acid profiles

Publisher： Cambridge University Press

E-ISSN： 1751-732x|5|10|1643-1652

ISSN： 1751-7311

Source： animal, Vol.5, Iss.10, 2011-04, pp. : 1643-1652

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