Carcass characteristics, meat quality, and fatty acid composition of wild-living mallards (Anas platyrhynchos L.)

Author:

Janiszewski P.,Murawska D.,Hanzal V.,Gesek M.,Michalik D.,Zawacka M.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference40 articles.

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2. Evaluation of selected meat traits in seven-week-old duck broilers;Bernacki;Anim. Sci. Pap. Rep.,2008

3. Wild game meat: Products, market, legislation and processing controls;Bertolini;Vet. Res. Commun.,2005

4. The hunting value of game in Sweden: Have changes occurred over recent decades?;Boman;Scan. J. Forest Res.,2012

5. Chemical and fatty acid composition of meat and liver of wild ducks (Anas platyrhynchos);Cobos;Food Chem.,2005

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