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Publication | Closed Access

Fatty acid profile, cholesterol content and tenderness of ostrich meat as influenced by age at slaughter and muscle type

DOI

86

Citations

26

References

2003

Year

A. Girolami, Isabella Marsico, Giuseppe D’Andrea, Ada Braghieri, Fabio Napolitano, Giulia Francesca Cifuni
Meat Science

References

YearCitations

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