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International Journal of Food Science
Volume 2017 (2017), Article ID 3948408, 6 pages
https://doi.org/10.1155/2017/3948408
Research Article

Genetics of Marbling in Wagyu Revealed by the Melting Temperature of Intramuscular and Subcutaneous Lipids

1CY O’Connor ERADE Village Foundation, P.O. Box 5100, Canning Vale South, WA 6155, Australia
2CY O’Connor Centre for Innovation in Agriculture, Murdoch University, 5 Del Park Road, Box 1, North Dandalup, WA 6207, Australia
3Melaleuka Stud, 24 Genomics Rise, Piara Waters, WA 6112, Australia

Correspondence should be addressed to Sally S. Lloyd; ua.ude.oyc@dyolls

Received 10 March 2017; Revised 23 August 2017; Accepted 13 September 2017; Published 23 October 2017

Academic Editor: Alejandro Castillo

Copyright © 2017 Sally S. Lloyd et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Sally S. Lloyd, Jose L. Valenzuela, Edward J. Steele, and Roger L. Dawkins, “Genetics of Marbling in Wagyu Revealed by the Melting Temperature of Intramuscular and Subcutaneous Lipids,” International Journal of Food Science, vol. 2017, Article ID 3948408, 6 pages, 2017. doi:10.1155/2017/3948408