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Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed
SIMPLE SUMMARY: Horse meat; even though is still not popular in most countries; its consumption is slowly increasing and has the potential to become an alternative future red meat. However; research is still insufficient and a deeper understanding of its nutritional and physicochemical characteristi...
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| Опубликовано в: : | Animals (Basel) |
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| Главные авторы: | , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI
2021
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8156715/ https://ncbi.nlm.nih.gov/pubmed/34063520 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ani11051421 |
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