Nutritional and quality characteristics of meat from goats and lambs finished under identical dietary regime

Small Ruminant Research

Volumn 74, Issue 1-3, 2008, Pages 255-259

  Lee, J H ^a   Kannan, G ^a   Eega, K R ^a   Kouakou, B ^a   Getz, W R ^a  

^a FORT VALLEY STATE UNIVERSITY   (United States)

Author keywords

Chevon; Color; Fatty acid; Lamb; Tenderness

Indexed keywords

ANIMALIA; CAPRA HIRCUS; OVIS ARIES;

EID: 36248949694     PISSN: 09214488     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.smallrumres.2007.05.004     Document Type: Article

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