Chemical composition, fatty acid content and antioxidant potential of meat from goats supplemented with Moringa (Moringa oleifera) leaves, sunflower cake and grass hay-Reference-Cited by-同舟云学术

Chemical composition, fatty acid content and antioxidant potential of meat from goats supplemented with Moringa (Moringa oleifera) leaves, sunflower cake and grass hay

Published:2013-03 Issue:3 Volume:93 Page:455-462
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Qwele K.,Hugo A.,Oyedemi S.O.,Moyo B.,Masika P.J.,Muchenje V.

Funder

National Research Foundation

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

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