Effects of genotype and slaughter weight on the meat quality of Criollo Cordobes and Anglonubian kids produced under extensive feeding conditions

Meat Science

Volumn 83, Issue 3, 2009, Pages 417-422

  Pena F ^a   Bonvillani, A ^b   Freire, B ^b   Juarez M ^c   Perea, J ^a   Gomez G ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b DEPARTAMENTO DE QUÍMICA   (Argentina)

^c LACOMBE RESEARCH CENTRE   (Canada)

Author keywords

Cholesterol; Fatty acids; Goat meat; Production systems; Sensory quality

Indexed keywords

CAPRA HIRCUS;

EID: 69549108115     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.06.017     Document Type: Article

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