Composition and quality of Mexican and imported retail beef in Mexico

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dc.contributor.authorE.J. Delgado
dc.contributor.authorM.S. Rubio
dc.contributor.authorF. Iturbe
dc.contributor.authorR.D. Méndez
dc.contributor.authorL. Cassís
dc.contributor.authorR Rosiles
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T14:30:49Z
dc.date.available2026-03-22T14:30:49Z
dc.date.issued2004
dc.descriptionCitaciones: 45
dc.identifier.doi10.1016/j.meatsci.2004.10.003
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2004.10.003
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/46951
dc.language.isoen
dc.publisherElsevier BV
dc.relation.ispartofMeat Science
dc.sourceUniversidad Nacional Autónoma de México
dc.subjectAgricultural science
dc.subjectFood science
dc.subjectBeef cattle
dc.subjectComposition (language)
dc.subjectBeef industry
dc.subjectBusiness
dc.subjectAnimal science
dc.titleComposition and quality of Mexican and imported retail beef in Mexico
dc.typearticle

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