Quality and Sensory Comparison of Ostrich and Goat Meat

SSR Institute of International Journal of Life Sciences
doi 10.21276/ssr-iijls.2019.5.1.9
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Marwah Infotech

Related search

Updated Review: Quality Parameters and Nutritional Values of Ostrich Meat

SSR Institute of International Journal of Life Sciences
2019English

Technological and Nutritional Properties of Ostrich, Emu, and Rhea Meat Quality

Journal of Veterinary Research (Poland)
Veterinary
2016English

Technological and Sensory Quality of Defective Pork Meat

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
IndustrialFood ScienceManufacturing Engineering
2012English

Quality and Acceptability of Tripe Pickles From Goat and Buffalo Rumen Meat

FOOD SCIENCE RESEARCH JOURNAL
2017English

Wild Boar Meat Sensory Attributes Contributing General Meat Quality

Bulletin of the Veterinary Institute in Pulawy
2013English

Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

Foods
Health ProfessionsPlant ScienceHealthMicrobiologyFood Science
2020English

Quality Parameters of Hunted Game Meat: Sensory Analysis and pH Monitoring

Italian Journal of Food Safety
Food Science
2019English

The Effects of Modified Atmosphere Packaging on Goat Kid Meat Quality

Journal of Applied Animal Research
Animal ScienceZoologyVeterinary
2011English

Chemical, Microbiological and Sensory Evaluation of Mayonnaise Prepared From Ostrich Eggs

Grasas y Aceites
Organic ChemistryFood Science
2008English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy