Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids

Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids
M. Juárez, M.E.R. Dugan, N. Aldai, J.A. Basarab, V.S. Baron, T.A. McAllister and J.L. Aalhus