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[Characteristics of ostrich meat: Excellent suited for human nutrition]

2000

Reiner, G.

AGROVOC Keywords
acide gras autruche avestruz calidad carne chemical composition cholesterol colesterol color colour composition chimique couleur fatty acids lipid content meat meat texture nutritive value ostriches ph quality teneur en lipides textura de la carne texture de la viande valeur nutritive valor nutritivo viande
Bibliographic information
Issue 8 ISSN 0947-5664
Pagination
pp. 55-57
Other Subjects
Composicion quimica; Contenido de lipidos; Qualite; Acidos grasos
Language
German
Translated Title
Eigenschaften von Strau¯enfleisch: Fnr die ErnShrung des Menschen geeignet
Corporate Author
Hohenheim Univ., Stuttgart (Germany)
2002-08-15
AGRIS AP
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