Some physical, chemical and sensory properties of chevon products from three New Zealand goat breeds
- 30 June 1998
- journal article
- Published by Elsevier BV in Small Ruminant Research
- Vol. 28 (3), 273-280
- https://doi.org/10.1016/s0921-4488(97)00087-4
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Meat goat production and marketing.Journal of Animal Science, 1995
- Cooking- and juiciness-related quality characteristics of goat and sheep meatMeat Science, 1993
- Flavour- and tenderness-related quality characteristics of goat and sheep meatMeat Science, 1993
- Chemical composition and quality attributes of goat meat and lambMeat Science, 1990
- The Boer goat. II. Growth, nutrient requirements, carcass and meat qualitySmall Ruminant Research, 1988
- Meat from Sudan desert sheep and goats: Part 2—Composition of the muscular and fatty tissuesMeat Science, 1985
- COMPARISON OF THE PALATABILITY OF GOAT MEAT AND MEAT FROM FOUR OTHER ANIMAL SPECIESJournal of Food Science, 1974
- A Comparative study of some carcass characteristics of Sudan Desert sheep and goatsAnimal Science, 1972
- Body and carcass composition and meat quality of the New Zealand feral goatNew Zealand Journal of Agricultural Research, 1970
- Determination of hydroxyprolineClinica Chimica Acta; International Journal of Clinical Chemistry, 1967