Effect of suckling management on productive performance, carcass traits and meat quality of Comisana lambs

Author:

Maiorano G.,Ciarlariello A.,Cianciullo D.,Roychoudhury S.,Manchisi A.

Publisher

Elsevier BV

Subject

Food Science

Reference71 articles.

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3. Beriain, M. J., Bas, P., Purroy, A., & Treacher, T. (2000). Effect of animal and nutritional factors and nutrition on lamb meat quality. Retrieved 28.07.07, from Google Web site.

4. Pyridinoline cross-links in bovine muscle collagen;Bosselmann;Journal of Food Science,1995

5. Chrystall, B. B., & Daly, C. C. (1996). Processing for meat quality. In Proceedings of the New Zealand society of animal production (pp. 172–179). New Zealand: Hamilton.

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