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National Council for Scientific Research – Lebanon

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S. Abi Saab, F. Esseily, M. Saliba and P.Y. Aad

Organoleptic and physico-chemical evaluation of capretto baladi goats: a value-added meat alternative in an extensive rearing system.
Full paper (pdf)

June 30, 2017 / Author: master1 / Posted in: Agriculture and Food Sciences, Environment and Natural Resources

Tags: Capretto meat properties milk-fed value-added meat

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