Meat of South American camelids - Sensory quality and nutritional composition

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dc.contributor.authorTeodora Popova
dc.contributor.authorLeslie Tejeda
dc.contributor.authorJ. Mauricio Peñarrieta
dc.contributor.authorMelanie A. Smith
dc.contributor.authorR. D. Bush
dc.contributor.authorDavid Hopkins
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T21:02:32Z
dc.date.available2026-03-22T21:02:32Z
dc.date.issued2020
dc.descriptionCitaciones: 47
dc.identifier.doi10.1016/j.meatsci.2020.108285
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2020.108285
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/85583
dc.language.isoen
dc.publisherElsevier BV
dc.relation.ispartofMeat Science
dc.sourceInstitute of Animal Sciences
dc.subjectHay
dc.subjectTenderness
dc.subjectBiology
dc.subjectNutrient
dc.subjectMeat packing industry
dc.subjectFood science
dc.subjectMeat tenderness
dc.subjectAnimal science
dc.subjectBiotechnology
dc.titleMeat of South American camelids - Sensory quality and nutritional composition
dc.typereview

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