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我国肉牛业发展现状及趋势 被引量:7

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作者 高峰 周光宏
出处 《畜禽业》 2002年第4期Y054-Y055,共2页 Livestock and Poultry Industry
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同被引文献63

  • 1张向前,徐幸莲.转变思想,走发展高档牛肉产业之路[J].黄牛杂志,2005,31(6):56-58. 被引量:2
  • 2格根塔娜,孙志红,谭瑛,康静.加拿大肉牛业现状与展望[J].黄牛杂志,2005,31(5):81-83. 被引量:2
  • 3邓蓉,张存根,郭爱云.中国肉牛业发展分析以及促进出口的对策建议[J].北京农学院学报,2005,20(4):45-49. 被引量:6
  • 4江龙建.[D].,p2.
  • 5McDonald T, Chen Y R. A geometric model of marbling in beef longissimus dorsi[J]. Trans of the ASAE, 1992,35(3): 1057-1062.
  • 6Gerrand D E, Gao X, Tan J. Beef marbling and colour score determination by image processing[J]. Journal of Food Science, 1996,61 (1): 145- 148.
  • 7Li J, Tan J, Martz F A. Predicting beef tenderness from image texture features [A]. In: 1997 ASAE Annual International Meeting Technical Papers [C]. Paper No.973124,ASAE, 2950 Niles Road, St. Joseph, MI 49085-9659, USA.
  • 8Stelzleni A M, et al. Use of ultrasound to identify brangus cattle with superior intramuscular fat and other carcass traits [J]. The Professional Animal Scientists,2003,(19):39-43.
  • 9Herring W O, et al. Comparison of four real-time ultrasound systems that predict intramuscular fat in beef cattle[J]. J Anim Sci, 1998,76:364-370.
  • 10BrethourJR. Using serial ultrasound measures to generate models of marbling and backfat thickness changes in feedlot cattle[J]. J Anim Sci, 2000,78: 2055-2061.

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