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Quality of meat from Santa Ines sheep with different biotypes and slaughtering weights.
- Source :
- Revista Brasileira de Saúde e Produção Animal (RBSPA); 2020, Vol. 21 Issue 1, p1-13, 13p
- Publication Year :
- 2020
-
Abstract
- <i>Copyright of Revista Brasileira de Saúde e Produção Animal (RBSPA) is the property of Revista Brasileira de Saude e Producao Animal (RBSPA) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
- Subjects :
- LAMB (Meat)
MEAT quality
SLAUGHTERING
LINOLEIC acid
SHEEP
FATTY acids
Subjects
Details
- Language :
- English
- ISSN :
- 15199940
- Volume :
- 21
- Issue :
- 1
- Database :
- Complementary Index
- Journal :
- Revista Brasileira de Saúde e Produção Animal (RBSPA)
- Publication Type :
- Academic Journal
- Accession number :
- 147690731
- Full Text :
- https://doi.org/10.1590/s1519-994020210732020