Quality attributes of lamb meat from European breeds: Effects of intrinsic properties and storage

Author:

Gonzales-Barron UrsulaORCID,Santos-Rodrigues Gisela,Piedra Roberto BermúdezORCID,Coelho-Fernandes Sara,Osoro Koldo,Celaya Rafael,Maurício Raimundo Serrão,Pires Jaime,Tolsdorf Anna,Geß Andreas,Chiesa Francesco,Pateiro MirianORCID,Brugiapaglia Alberto,Bodas Raúl,Baratta Mario,Lorenzo José M.,Cadavez Vasco A.P.ORCID

Funder

Fundação para a Ciência e a Tecnologia

CYTED Ciencia y Tecnología para el Desarrollo

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference61 articles.

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3. AOCS Official Procedure Am5-04. Rapid Determination of oil/fat Utilizing High Temperature Solvent Extraction. Sampling and Analysis of Vegetable Oil Source Materials AOCS;AOCS,2005

4. Changes in maintenance energy requirements of mature sheep fed at different levels of feed intake at maintenance, during weight loss and realimentation;Ball;Livest. Prod. Sci.,1998

5. Calidad de la carne ovina;Beriain,1998

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