Articles citing this paper
The effects of rapeseed cake intake during the finishing period on the fatty-acid composition of the longissimus muscle of Limousin steers and changes in meat colour and lipid oxidation during storage
H. Benhissi A B , A. García-Rodríguez A and I. Beltrán de Heredia A
+ Author Affiliations
- Author Affiliations
A Department of Animal Production, Neiker-Tecnalia, Arkaute, 01080 Vitoria, Spain.
B Corresponding author. Email: hnbenhissi@gmail.com
Animal Production Science 60(8) 1103-1110 https://doi.org/10.1071/AN19160
Submitted: 21 March 2019 Accepted: 23 August 2019 Published: 16 April 2020
3 articles found in Crossref database.
Evaluating the Inclusion of Cold-Pressed Rapeseed Cake in the Concentrate for Dairy Cows upon Ruminal Biohydrogenation Process, Ruminal Microbial Community and Milk Production and Acceptability
Goiri Idoia,
Zubiria Izaro,
Lavín Jose Luís,
Benhissi Hanen,
Atxaerandio Raquel,
Ruiz Roberto,
Mandaluniz Nerea, García-Rodríguez Aser
Animals. 2021 11(9). p.2553
Nutritional Indices for Assessing Fatty Acids: A Mini-Review
Chen Jiapeng, Liu Hongbing
International Journal of Molecular Sciences. 2020 21(16). p.5695
Study on meat color stability of Qinchuan cattle during post-slaughter storage
CHEN Xueyan,
YANG Bo,
LI Yalei,
LUO Ruiming,
ZHANG Meng,
ZHANG Qian,
WANG Jinxia,
LI Rong, HU Lijun
Food Science and Technology. 2023 43
