Evaluation of palatability of lamb, mutton, and chevon by sensory panels of various cultural backgrounds
- 31 July 1992
- journal article
- Published by Elsevier in Small Ruminant Research
- Vol. 8 (1-2), 67-74
- https://doi.org/10.1016/0921-4488(92)90008-r
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Effect of feeding methods and age at slaughter on growth performances and carcass characteristics of entire young male goatsLivestock Production Science, 1976
- COMPARISON OF THE PALATABILITY OF GOAT MEAT AND MEAT FROM FOUR OTHER ANIMAL SPECIESJournal of Food Science, 1974
- A Comparative study of some carcass characteristics of Sudan Desert sheep and goatsAnimal Science, 1972
- Body and carcass composition and meat quality of the New Zealand feral goatNew Zealand Journal of Agricultural Research, 1970
- Sensory Evaluation of Lamb and Yearling Mutton FlavorsJournal of Food Science, 1969