Technological and nutritional properties of ostrich, emu, and rhea meat quality

Pubblicato online: 23 set 2016

Pagine: 279 - 286

Ricevuto: 04 ago 2016

Accettato: 07 set 2016

DOI: https://doi.org/10.1515/jvetres-2016-0043

Parole chiave

emu, ostrich, rhea, meat, quality

© 2016 Olaf K. Horbańczuk et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.