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Nutritive value and quality characteristics of goat meat
I. T. Kadim
*
,
O. Mahgoub
*
Corresponding author for this work
Animal and Veterinary Sciences
Research output
:
Chapter in Book/Report/Conference proceeding
›
Chapter
4
Citations (Scopus)
Overview
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Dive into the research topics of 'Nutritive value and quality characteristics of goat meat'. Together they form a unique fingerprint.
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Agriculture & Biology
goat meat
100%
nutritive value
56%
goats
36%
meat quality
35%
meat
20%
carcass quality
10%
animal organs
10%
palatability
9%
economic valuation
9%
cold treatment
8%
marketing
8%
polyunsaturated fatty acids
8%
ruminants
8%
slaughter
8%
shelf life
7%
livestock
7%
lipid content
6%
fatty acids
6%
markets
6%
nutrients
5%
Medicine & Life Sciences
Nutritive Value
94%
Goats
77%
Meat
77%
Fats
8%
Ruminants
6%
Livestock
6%
Domestic Animals
6%
Viscera
6%
Marketing
5%
Unsaturated Fatty Acids
5%