Influence of breed on selected quality parameters of fresh goat meat

The potential of goats to produce a high-quality meat is mainly reflected in their healthy fats, low calorie intramuscular fats, saturated fats, and, especially, their high ratios of unsaturated (UFA) and saturated (SFA) fatty acids, as well as hypocholesterolemic and hypercholesterolemic fatty acid...

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Detalles Bibliográficos
Autores principales: Ivanović, Snežana, Pavlović, Marija, Pavlović, Ivan, Tasić, Aleksandra, Janjić, Jelena, Baltić, Milan Ž.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Copernicus GmbH 2020
Materias:
Original Study
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8161078/
https://www.ncbi.nlm.nih.gov/pubmed/34084895
http://dx.doi.org/10.5194/aab-63-219-2020

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8161078/
https://www.ncbi.nlm.nih.gov/pubmed/34084895
http://dx.doi.org/10.5194/aab-63-219-2020

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