Fatty acid profile, cholesterol content and tenderness of ostrich meat as influenced by age at slaughter and muscle type

✍ Scribed by A Girolami; I Marsico; G D'Andrea; A Braghieri; F Napolitano; G.F Cifuni

• Book ID: 117496587
• Publisher: Elsevier Science
• Year: 2003
• Tongue: English
• Weight: 135 KB
• Volume: 64
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/s0309-1740(02)00202-4