Legume finishing provides beef with positive human dietary fatty acid ratios and consumer preference comparable with grain-finished beef

A. Chail, Jerrad Legako, L. R. Pitcher, Torey Griggs, R. E. Ward, S. Martini, J. W. MacAdam

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)2184-2197
JournalDefault journal
StatePublished - May 1 2016

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