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Autor:
S V, de Sousa, L V, Diogenes, R L, Oliveira, M N S, Souza, P H S, Mazza, J M, da Silva Júnior, E S, Pereira, M O M, Parente, M J, Araújo, J P F, de Oliveira, L R, Bezerra
Publikováno v:
Meat Science. 186:108734
Forty crossbred (Santa Ines × Dorper) male lambs were used to investigate the effect of dietary buriti oil (BOIL) intake on meat quality, fatty acid (FA) composition and sensory attributes. A completely randomized design with five BOIL intake levels