CrossRef Text and Data Mining
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The Differences in Chemical Composition, Physical Quality Traits and Nutritional Values of Horse Meat as Affected by Various Retail Cut Types
Pil Nam Seong, Kyoung Mi Park, Geun Ho Kang, Soo Hyun Cho, Beom Young Park, Hyun Seok Chae, Hoa Van Ba
Asian-Australas J Anim Sci. 2016;29(1):89-99.   Published online September 3, 2015

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Manipulating the Fatty Acid Composition of Meat to Improve Nutritional Value and Meat Quality
New Aspects of Meat Quality. 2017;501-535   Crossref logo
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Quality and safety aspects of meat products as affected by various physical manipulations of packaging materials
Meat Science. 2010;86(1):138-150   Crossref logo
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Comparison of six crossbred lamb types: sensory, physical and nutritional meat quality characteristics
Meat Science. 2003;65(4):1265-1274   Crossref logo
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Proximate and fatty acid composition and cholesterol content of different cuts of guinea fowl meat as affected by cooking method
Journal of the Science of Food and Agriculture. 2012;92(13):2587-2593   Crossref logo
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Meat quality of kudu (Tragelaphus strepsiceros) and impala (Aepyceros melampus): Carcass yield, physical quality and chemical composition of kudu and impala Longissimus dorsi muscle as affected by gender and age
Meat Science. 2009;83(4):788-795   Crossref logo
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Effects of vitamin E supplementation on fattening performance, non-carcass components and retail cut percentages, and meat quality traits of Awassi lambs
Meat Science. 2003;64(1):1-6   Crossref logo
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Research regarding the chemical composition and nutritional value of horse meat
Journal of Biotechnology. 2014;185:S38   Crossref logo
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Composition of Poultry Meat as Affected by Nutritional Factors
Poultry Science. 1979;58(3):536-542   Crossref logo
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Physiological traits and meat quality of pigs as affected by genotype and housing system
Meat Science. 2011;88(1):14-22   Crossref logo
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Meat quality traits in the emu (Dromaius novaehollandiae) as affected by muscle type and animal age
Meat Science. 1997;45(2):209-221   Crossref logo
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