Effect of technical cashew nut shell liquid on growth, physicochemical and fatty acid composition of lamb meat

Author:

Araújo Débora,Araújo Marcos,Silva Suzana,Pereira Filho José,Parente Michelle,Oliveira Ronaldo,Mazzetto Selma,Oliveira Juliana,Edvan Ricardo,Bezerra LeilsonORCID

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference63 articles.

1. Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat;Alfaia;Meat Sci.,2010

2. AMSA, 2001. Handbook Meat Evaluation. 2001.161p.

3. AOAC, 2012. Official Methods of Analysis,19th ed. Association of Official Analytical Chemistry, Washington, DC, USA.

4. Antioxidant properties and chemical composition of technical Cashew Nut Shell Liquid (tCNSL);Andrade;Food Chem.,2011

5. Effect of feeding lambs oleic acid calcium soaps on growth, adipose tissue development and composition;Arana;Small Rum. Res.,2006

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