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

Article

Abstract: Physicochemical and organoleptic characteristics of meat (longissimus muscle) from Criollo Cordobes

Palabras claves:

cholesterol, FATTY ACIDS, Goat meat, Production systems, Sensory quality

Autores:

Bonvillani A., Freire B., Gómez G., José Manuel Perea, Juárez M., Peña F.

Fuentes:

scopus