Physical and chemical characterization of lamb meat from different genotypes submitted to diet with different fibre contents-Reference-Cited by-同舟云学术

Physical and chemical characterization of lamb meat from different genotypes submitted to diet with different fibre contents

Published:2009-01 Issue:1 Volume:81 Page:29-34
ISSN:0921-4488
Container-title:Small Ruminant Research
language:en
Short-container-title:Small Ruminant Research

Author:

Costa Roberto Germano,Batista Ana Sancha Malveira,Madruga Marta Suely,Neto Severino Gonzaga,de Cássia Ramos do Egypto Queiroga Rita,de Araújo Filho José Teodorico,Villarroel Arturo Selaive

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference30 articles.

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3. Níveis de Energia em Dietas para Ovinos Santa Inês: Desempenho;Alves;Braz. J. Anim. Sci.,2003

4. AOAC, 2000. Official Methods of Analysis, 17th ed. Association of Official Analytical Chemistry, Washington, DC.

5. Consistency of tenderness in New Zealand retail meat;Bickerstaffe;International Congress of Meat Science Technology,1997

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