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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
5
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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Agricultural and Biological Sciences
Goat Meat
100%
Meat Quality
44%
Fatty Acids
11%
Slaughter
11%
Nutritive Value
11%
Livestock
11%
Domestic Animal
11%
Polyunsaturated Fatty Acid
11%
Carcass Quality
11%
Palatability
11%
Shelf Life
11%
Food Science
Goat Meat
100%
Meat Quality
44%
Nutritive Value
11%
Palatability
11%
Veterinary Science and Veterinary Medicine
Ruminant
100%