Ostrich meat: Production, quality parameters, and nutritional comparison to other types of meats
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology
Link
http://academic.oup.com/japr/article-pdf/23/4/784/9202011/784.pdf
Reference41 articles.
1. Ostrich production in the arid environment of Kuwait;Al-Nasser;J. Arid Environ.,2003
2. The wild ostrich (Struthio camelus): A review;Cooper;Trop. Anim. Health Prod.,2009
3. Quality characteristics of ostrich (Struthio camelus) burgers;Fernández-López;Meat Sci.,2006
4. Histological, biophysical and chemical characteristics of different ostrich muscles;Sales;J. Sci. Food Agric.,1996
5. Ostrich (Struthio camelus) carcass yield and meat quality parameters;Balog;Rev. Bras. Cienc. Avic.,2007
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