Quality of donkey meat and carcass characteristics.
暂无分享,去创建一个
[1] P. Polidori,et al. Donkey’s milk protein fractions characterization , 2008 .
[2] P. Fito,et al. Application of the systematic approach to food engineering systems (SAFES) methodology to the salting and drying of a meat product : Tasajo , 2007 .
[3] M. H. Mansour,et al. Effects of age on composition and quality of muscle Longissimus thoracis of the Omani Arabian camel (Camelus dromedaries). , 2006, Meat science.
[4] D. Smith,et al. A Review of the Factors Affecting the Survival of Donkeys in Semi-arid Regions of Sub-Saharan Africa , 2005, Tropical Animal Health and Production.
[5] P. Polidori,et al. Composition and characteristics of ass's milk , 2004 .
[6] .. A.A.Aganga,et al. Carcass Analysis and Meat Composition of the Donkey , 2003 .
[7] M. Shimokomaki,et al. Charqui meats as fermented meat products: role of bacteria for some sensorial properties development. , 2002, Meat science.
[8] R. G. Kauffman,et al. Glycogen concentrations in bovine longissimus dorsi muscle. , 2000, Meat science.
[9] R. G. Kauffman,et al. Low voltage electrical stimulation of lamb carcasses: effects on meat quality. , 1999, Meat science.
[10] P. Polidori,et al. Qualità della carne fresca equina e di un prodotto trasformato , 1995 .
[11] D. Seman,et al. Seasonal variation in venison quality of mature, farmed red deer stags in New Zealand. , 1992, Journal of animal science.
[12] S. Babiker,et al. Chemical composition and quality attributes of goat meat and lamb. , 1990, Meat science.
[13] H. D. Boer. Le Cheval. Reproduction, sélection, alimentation, exploitation: CRZV collective authorship, co-ordinated by R. Jarrige and W. Martin Rosset, INRA Service des Publications, Versailles, 1984, 689 pp., 178 tables, 196 figs., FFr. 250.00, ISBN 2-85340-605-9 , 1986 .
[14] W. Martin-Rosset,et al. Croissance relative des différents tissus, organes et régions corporelles entre 12 et 30 mois chez le cheval de boucherie de différentes races lourdes , 1983 .
[15] Š. Páleník. Chemical composition and quality of the meat of cold- and warm-blooded foals , 1980 .