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Nutritional and antioxidative properties of black goat meat cuts
OBJECTIVE: In this study, we evaluated the nutritional value and antioxidant activity of black goat loin (BGL) and black goat rump (BGR) meat. METHODS: We evaluated the proximate compositions, collagen and mineral contents, and fatty acid compositions of BGL and BGR with respect to their nutritional...
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| Veröffentlicht in: | Asian-Australas J Anim Sci |
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| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2019
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6722310/ https://ncbi.nlm.nih.gov/pubmed/31010982 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.18.0951 |
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