Fatty acid, physicochemical composition and sensory attributes of meat from lambs fed diets containing licuri cake
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DOI: 10.1371/journal.pone.0206863
Abstract: The aim of this study was to determine the effect of feeding licuri cake to lambs on the sensory characteristics, physicochemical characteristics and fatty acid (FA) profile of meat from lambs. Forty-four crossbred Santa Ines… read more here.
Keywords: inclusion; licuri cake; fatty acid; meat ... See more keywords