Physicochemical attributes, free amino acids, and fatty acids of the five major cuts from Korean native black goat

Author:

Ali MahabbatORCID,Choi Young-SunORCID,Nam Ki-ChangORCID

Funder

the study on the improvement of animal performance to establish the breeding base of the black goat.

Publisher

Korean Society of Animal Science and Technology

Reference48 articles.

1. Production and uses of Korean native black goat;Son;Small Rumin Res,1999

2. The marketing of the goat in Korea [Internet];Min,1999

3. Effect of age and quality level on the palatability of goat meat;Smith;J Anim Sci,1978

4. Characteristics of goat meat including carcass quality and methods of slaughter: goat meat production in Asia;Kirton;In: Proceedings of a Workshop Held in Tando Jam, Pakistan,1988

5. The Boer goat. II. Growth, nutrient requirements, carcass and meat quality;Van Niekerk;Small Rumin Res,1988

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