Chemical composition, fatty acid content and antioxidant potential of meat from goats supplemented with Moringa (Moringa oleifera) leaves, sunflower cake and grass hay

Published 2012 View Full Article

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Keywords

Journal

MEAT SCIENCE

Volume 93, Issue 3, Pages 455-462

Publisher

Elsevier BV

Online

2012-11-16

DOI

10.1016/j.meatsci.2012.11.009

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