The Effect of Age, Sex, and Anatomical Location on the Fatty Acid Composition of Pheasant Meat-Reference-Cited by-同舟云学术

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The Effect of Age, Sex, and Anatomical Location on the Fatty Acid Composition of Pheasant Meat

Published:1985-06 Issue:6 Volume:64 Page:1090-1097
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

SARRA C.,BOCCIGNONE M.,DAMASIO L.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/64/6/1090/4317611/poultrysci64-1090.pdf

Reference12 articles.

1. A rapid method of total lipid extraction and purification;Bligh;Can. J. Biochem. Physiol.,1959

2. Caratteristiche chimico-biologiche della carne di selvaggina in allevamento industriale;Bonomi;Avicoltura,1975

3. Carcass composition studies;Edwards;3. Influences of age, sex and calorie-protein content of the diet on carcass composition of Japanese quail. Poultry Sci.,1981

4. Fidanza, F., and G. Liguori, 1981. Nutrizion umana. Idelson, Napoli.

5. Fatty acid composition of meat tissue lipids;Hornstein;J. Food Sci.,1961

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of age on contents of fatty acids in whole bodies of pheasants throughout their growth;Acta Veterinaria Brno;2014

2. Blood lipids and fatty acid composition of abdominal fat in castrated and intact male common pheasant(Colchicus colchicus);Italian Journal of Animal Science;2010-01

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