Tenderness evaluation and mineral levels of llama (Lama glama) and alpaca (Lama pacos) meat
- Author
- POLIDORI, P1 ; ANTONINI, M2 ; TORRES, D3 ; BEGHELLI, D1 ; RENIERI, C1
[1] Dipartimento di Scienze Ambientali, Università di Camerino, Via Circonvallazione 93, 62024 Matelica (MC), Italy
[2] E.N.E.A. Centro Ricerche Casaccia, Via Anguillarese 301, 00060 S. Maria di Galeria (Roma), Italy
[3] DESCO Cooperativa Victor Andrès, Belaùnde K-7, Umacallo -yanahua, Arequipa, Peru - Source
Meat science. 2007, Vol 77, Num 4, pp 599-601, 3 p ; ref : 1/2 p
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Alpaca Llama Minerals Tenderness
- Keyword (fr)
- Elément minéral Produit carné Tendreté Viande
- Keyword (en)
- Inorganic element Meat product Tenderness Meat
- Keyword (es)
- Elemento inorgánico Producto de carne Ternura Carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19376155
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2007.05.011 
https://dx.doi.org/10.1016/j.meatsci.2007.05.011
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