Quality of meat from Santa Ines sheep with different biotypes and slaughtering weights.

Autor:	OLIVEIRA, Flávio Gomes de, SOUSA, Wandrick Hauss de, CARTAXO, Felipe Quiroga, BATISTA, Ana Sancha Malveira, RAMOS, João Paulo de Farias, CAVALCANTE, Iara Tamires Rodrigues
Předmět:	LAMB (Meat) MEAT quality SLAUGHTERING LINOLEIC acid SHEEP FATTY acids
Zdroj:	Revista Brasileira de Saúde e Produção Animal (RBSPA); 2020, Vol. 21 Issue 1, p1-13, 13p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu