Meat of South American camelids - Sensory quality and nutritional composition

Author:

Popova Teodora,Tejeda Leslie,Peñarrieta J. Mauricio,Smith Melanie A.,Bush Russell D.,Hopkins David L.

Funder

Erasmus + Programme

Key Action 1 Learning Mobility for Individuals

Publisher

Elsevier BV

Subject

Food Science

Reference116 articles.

1. Carcass traits and meat quality of lamb fed on ration containing different levels of leucaena hay (Leucaena leucocephala L.);Abd El-aal;Biotechnology in Animal Husbandry,2008

2. Nutritional composition of meat;Ahmad,2018

3. Meat production characteristics of Turkish native breeds: II. Meat quality, fatty acid, and cholesterol profile of lambs;Aksoy;Archives Animal Breeding,2019

4. Nutritional value and some functional properties of protein in ostrich and camel meat;Al-Shabib;Arab Journal of Food Nutrition,2004

5. Effect of actinidin on the protein solubility, water holding capacity, texture, electrophoretic pattern of beef, and on the quality attributes of a sausage product;Aminlari;Journal of Food Science,2009

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