goat meat
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Abstract
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CABI Publishing
Reference62 articles.
1. Alexandre G Mandonnet N 2005. Goat meat production in harsh environments. Small Ruminant Research 60:53-66.
2. Babiker SA Bello A 1986. Hot cutting of goat carcases following early post-mortem temperature ageing. Meat Science 17:111-120.
3. Babiker SA El Khider IA Shafie SA 1990. Chemical composition and quality attributes of goat meat and lamb. Meat Science 28:273-277.
4. Banskalieva V Sahlu T Goetsch AL 2000. Fatty acid composition of goat muscles and fat depots: a review. Small Ruminant Research 37(3):255-268; 75 ref.
5. Boyazoglu J Morand-Fehr P 2001. Mediterranean dairy sheep and goat products and their quality: a critical review. Small Ruminant Research 40(1):1-11; 14 ref.
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