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Evaluation of Zackel Lamb Meat Quality with the Aim of Increasing the Conservation Value of the Breed Cover

Evaluation of Zackel Lamb Meat Quality with the Aim of Increasing the Conservation Value of the Breed

Acta Veterinaria
Volume 64 (2014): Issue 4 (December 2014)
By: ,  ,  ,  ,  ,   and    
Open Access
|Dec 2014
References

References

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DOI: https://doi.org/10.2478/acve-2014-0041 | Journal eISSN: 1820-7448 | Journal ISSN: 0567-8315
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Language: English
Page range: 438 - 446
Submitted on: May 19, 2014
Accepted on: Nov 20, 2014
Published on: Dec 30, 2014
Published by: University of Belgrade, Faculty of Veterinary Medicine
In partnership with: Paradigm Publishing Services
Keywords:
Zackel sheep,
animal genetic resources,
lamb meat,
sensory characteristics,
fatty acid composition
Related subjects:
Medicine,
Veterinary medicine

© 2014 Savić Mila, Baltić Milan, Becskei Zsolt, Dimitrijević Blagoje, Dimitrijević Vladimir, Savić Đorde, Vegara Mensur, published by University of Belgrade, Faculty of Veterinary Medicine
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 64 (2014): Issue 4 (December 2014)
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