Short Communication: Quality of ewe and goat meat cured productmantas. An approach to provide value added to culled animals-Reference-Cited by-同舟云学术

Short Communication: Quality of ewe and goat meat cured productmantas. An approach to provide value added to culled animals

Published:2014-09 Issue:3 Volume:94 Page:459-462
ISSN:0008-3984
Container-title:Canadian Journal of Animal Science
language:en
Short-container-title:Can. J. Anim. Sci.

Author:

Oliveira António F.¹,Rodrigues Sandra²³,Leite Ana¹,Paulos Kátia¹,Pereira Etelvina³,Teixeira Alfredo¹³

Affiliation:

1. Veterinary and Animal Research Centre (CECAV) Universidade Trás-os-Montes e Alto Douro

2. Mountain Research Centre (CIMO)

3. Escola Superior Agrária/Instituto Politécnico de Bragança, Campus Sta Apolónia Apt 1172 5301-855 Bragança, Portugal

Publisher

Canadian Science Publishing

Subject

Animal Science and Zoology,Food Animals

Link

http://www.nrcresearchpress.com/doi/pdf/10.4141/cjas2013-200

Reference21 articles.

1. Association of Official Analytical Chemists. 1997. Determination of total fat in foods and feeds by the Caviezel method, based on a gas chromotographic technique. Peer-Verified Method - PVM 4. AOAC, Gaithersburg, MD.

2. Chemical composition and quality attributes of goat meat and lamb

3. Salted goat and lamb meat: Typical regional product of the city of Petrolina, state of Pernambuco

4. Cristian, H. M. P. G. 2006. Jerked beef fermentado. Desenvolvimento de nova tecnologia de processamento. Universidade Estadual de Londrina. pp. 70–72.

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