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Quality and consumer acceptability of salt and phosphate enhanced goat loin from goats fed varying levels of pine bark.
Leick, C M; Broadway, P R; Solaiman, S; Behrends, J M.
Affiliation
  • Leick CM; Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762, United States.
Meat Sci ; 90(3): 665-9, 2012 Mar.
Article in En | MEDLINE | ID: mdl-22112521
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phosphates / Salts / Consumer Behavior / Plant Bark / Food Handling / Meat Limits: Animals / Humans Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2012 Document type: Article Affiliation country: Estados Unidos Country of publication: Reino Unido
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phosphates / Salts / Consumer Behavior / Plant Bark / Food Handling / Meat Limits: Animals / Humans Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2012 Document type: Article Affiliation country: Estados Unidos Country of publication: Reino Unido