Volatile organic compounds and consumer preference for meat from suckling goat kids raised with natural or replacers milk-Reference-Cited by-同舟云学术

Volatile organic compounds and consumer preference for meat from suckling goat kids raised with natural or replacers milk

Published:2019-01-02 Issue:1 Volume:18 Page:1259-1270
ISSN:1828-051X
Container-title:Italian Journal of Animal Science
language:en
Short-container-title:Italian Journal of Animal Science

Author:

Ripoll Guillermo¹²^ORCID,Córdoba María de Guía³^ORCID,Alcalde María Jesús⁴^ORCID,Martín Alberto³^ORCID,Argüello Anastasio⁵,Casquete Rocío³,Panea Begoña¹²^ORCID

Affiliation:

1. Unidad de Producción y Sanidad Animal, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Zaragoza, Spain;

2. Instituto Agroalimentario de Aragón – IA2 – (CITA-Universidad de Zaragoza), Zaragoza, Spain;

3. Instituto Universitario de Investigación en Recursos Agrarios, University of Extremadura, Badajoz, Spain;

4. Departamento de Ciencias Agroforestales, University of Sevilla, Crta. Utrera, Sevilla, Spain;

5. Departamento de Producción Animal, Universidad de Las Palmas de Gran Canaria, Las Palmas, Spain

Publisher

Informa UK Limited

Subject

Animal Science and Zoology

Link

https://www.tandfonline.com/doi/pdf/10.1080/1828051X.2019.1646107

Reference50 articles.

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4. Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón”

5. Effects of goat milk or milk replacer diet on meat quality and fat composition of suckling goat kids

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