Effects of dry and wet ageing on culled goat meat quality
Author:
Affiliation:
1. Dipartimento di Medicina Veterinaria, Università di Bari Aldo Moro, Bari, Italy
2. Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Unibersità di Bari, Bari, Italy
Publisher
Informa UK Limited
Link
https://www.tandfonline.com/doi/pdf/10.1080/1828051X.2024.2329708
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3. Fatty Acid Profiles of <italic>Supraspinatus</italic>, <italic>Longissimus lumborum</italic> and <italic>Semitendinosus</italic> Muscles and Serum in Kacang Goats Supplemented with Inorganic Selenium and Iodine
4. Quality and sensory comparison of ostrich and goat meat;Akram MB;Int J Life Sci,2019
5. AOAC, editor. 2005. Official methods of analysis. 18th ed. Gathersburg, MD: AOAC.
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