Sensory meat quality, ultimate pH values, blood parameters and carcass characteristics in reindeer (Rangifer tarandus tarandus L.) grazed on natural pastures or fed a commercial feed mixture-Reference-Cited by-同舟云学术

Sensory meat quality, ultimate pH values, blood parameters and carcass characteristics in reindeer (Rangifer tarandus tarandus L.) grazed on natural pastures or fed a commercial feed mixture

Published:2003-10 Issue:7 Volume:14 Page:573-581
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Wiklund E.,Johansson L.,Malmfors G.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference44 articles.

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2. Transfer of radiocaesium via reindeer meat to man—effects of countermeasures applied in Sweden following the Chernobyl accident;Åhman;Journal of Environmental Radioactivity,1999

3. Factors affecting the palatability of reindeer meat;Brooks;Agroborealis,1984

4. Comparative studies on fatty acid composition of wild and domestic meats;Crawford;International Journal of Biochemistry,1970

5. Lipid composition of beef in relation to feeding, nutrition and technology;Demeyer,1999

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