Meat of South American camelids - Sensory quality and nutritional composition

Date

2020

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

Elsevier BV

Abstract

Description

Citaciones: 47

Keywords

Hay, Tenderness, Biology, Nutrient, Meat packing industry, Food science, Meat tenderness, Animal science, Biotechnology

Citation

DOI

10.1016/j.meatsci.2020.108285

URI

https://doi.org/10.1016/j.meatsci.2020.108285
 https://andeanlibrary.org/handle/123456789/85583

Collections

Artículo Científico Publicado