Lipid profile and quality indices of ostrich meat and giblets
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DOI: 10.3382/ps/pex379
Abstract: Abstract In this study, the lipid profile of 5 different edible tissues (leg, thigh, heart, gizzard, and liver) of ostrich was analyzed. Ostrich edible tissues presented a low fat content (38%), namely, linoleic and arachidonic… read more here.
Keywords: lipid profile; profile quality; basis; wet basis ... See more keywords