Carcass characteristics, composition, physico-chemical, microbial and sensory quality of emu meat
Author:
Publisher
Informa UK Limited
Subject
Animal Science and Zoology,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/00071668.2013.790006
Reference42 articles.
1. Repositioning for Changing Preferences: The Case of Beef versus Poultry
2. RATITE MEAT SENSORY SCORES COMPARED WITH BEEF
3. Influence of Two Dietary Fats on the Composition of Emu Oil and Meat
4. Meat quality traits in the emu (Dromaius novaehollandiae) as affected by muscle type and animal age
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