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Small ruminant research : the journal of the International Goat Association, v.98 no.1/3, 2011년, pp.39 - 45
Madruga, M.S. (Department of Food Engineering, Federal University of Paraí) , Bressan, M.C. (ba (DEA)
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AbstractConsumption of goat meat has increased during the last 20 years, due to the nutritional (low fat and cholesterol) and sensorial features (flavour, juiciness, tenderness), which distinguish meat from this species. Some studies have shown that meat from animals slaughtered at a young age is mo...
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