Meat Quality and Sensory Properties of Korean Native Black Goat by Different Castration Age
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201028542317347.pdf
Reference22 articles.
1. Growth performances and carcass traits of Ovin Martinik lambs fed various ratios of tropical forage to concentrate under intensive conditions
2. Effects of Dietary Energy Level on Growth and Meat Quality of Korean Black Goats
3. Effects of Dietary Crude Protein Level on Growth and Meat Quality of Korean Native Goats
4. Effects of the Castration Time on Growth Performance, Meat Quality and Fatty Acid Profiles of Korean Black Goats
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1. Physicochemical Properties of Korean Black Goat Sausage with Aronia melanocarpa Powder;Resources Science Research;2024-06
2. Effects of diet and castration on fatty acid composition and volatile compounds in the meat of Korean native black goats;Animal Bioscience;2023-06-01
3. Physicochemical attributes, free amino acids, and fatty acids of the five major cuts from Korean native black goat;Animal Industry and Technology;2021-06
4. Nutritional and antioxidative properties of black goat meat cuts;Asian-Australasian Journal of Animal Sciences;2019-09-01
5. Muscle Fiber Characteristics and Fatty Acid Compositions of the Four Major Muscles in Korean Native Black Goat;KOREAN J FOOD SCI AN;2017
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