Carcass traits and meat quality differences between a traditional and an intensive production model of market lambs in Brazil: Preliminary investigation-Reference-Cited by-同舟云学术

Carcass traits and meat quality differences between a traditional and an intensive production model of market lambs in Brazil: Preliminary investigation

Published:2015-09 Issue: Volume:130 Page:141-145
ISSN:0921-4488
Container-title:Small Ruminant Research
language:en
Short-container-title:Small Ruminant Research

Author:

Ricardo H.A.,Fernandes A.R.M.,Mendes L.C.N.,Oliveira M.A.G.,Protes V.M.,Scatena E.M.,Roça R.O.,Athayde N.B.,Girão L.V.C.,Alves L.G.C.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference37 articles.

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4. Influence of total lipid and fatty acid composition upon the palatability of three bovine muscles;Dryden;J. Anim. Sci.,1970

5. Genetic and nutritional effects on lamb flavor;Duckett;J. Anim. Sci.,2001

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