Chemical composition, fatty acid content and antioxidant potential of meat from goats supplemented with Moringa (Moringa oleifera) leaves, sunflower cake and grass hay

✍ Scribed by Qwele, K.; Hugo, A.; Oyedemi, S.O.; Moyo, B.; Masika, P.J.; Muchenje, V.

• Book ID: 118271641
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 252 KB
• Volume: 93
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2012.11.009