GOAT | Meat-Reference-Cited by-同舟云学术

GOAT | Meat

Published:2003 Issue: Volume: Page:2937-2944
ISSN:
Container-title:Encyclopedia of Food Sciences and Nutrition
language:
Short-container-title:

Author:

Casey N.H.,Niekerk W.A.,Webb E.C.

Publisher

Elsevier

Reference17 articles.

1. Food Composition Tables Recommended for Use in the Philippines. Handbook 1;Abdon,1980

2. Assessing the acceptability of processed goat meat;Breuking;South African Journal of Animal Science,1989

3. Quality of hot and cold boned, prepacked beef following electrical stimulation;Casey;South African Journal of Food Science and Nutrition,1990

4. Fatty acid composition of sub-cutaneous and kidney fat depots of Boer goats and the response to varying levels of maize meal;Casey;South African Journal of Animal Science,1985

5. Meat from Sudan desert sheep and goats. II. Composition of the muscular and fatty tissues;Gaili;Meat Science,1985

Cited by 19 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Application of artificial intelligence techniques in meat processing: A review;Journal of Food Process Engineering;2024-03

2. Lipid and Volatile Profiles of Various Goat Primal Cuts: Aspects of Nutritional Value and Flavor/Taste Attributes;Foods;2024-02-03

3. The Effects of Dietary Inorganic and Organic Chromium Supplementation on Blood Metabolites, Hormones, and Mineral Composition of Blood and Internal Organs in Black Bengal goats;Biological Trace Element Research;2023-09-22

4. Goat Meat: Production and Quality Attributes;Foods;2023-08-21

5. Influence of Dietary Supplementation of Inorganic and Organic Chromium on Body Conformation, Carcass Traits, and Nutrient Composition in Muscle and Internal Organs of Black Bengal Goats;Biological Trace Element Research;2023-08-17