The Use of By-Products from Tomato, Grape and Olive Oil Industries in Ewe’S Feed Affect Organoleptic Characteristics of Lamb

于63rd International Congress of Meat Science and Technology
著者：
M.M. Campo 1Dept. of Animal Production and Food Science, IA2, University of Zaragoza, C/Miguel Servet, 177, 50013 Zaragoza, Spain

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J.L. Olleta 1Dept. of Animal Production and Food Science, IA2, University of Zaragoza, C/Miguel Servet, 177, 50013 Zaragoza, Spain

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D.R. Magalhaes 1Dept. of Animal Production and Food Science, IA2, University of Zaragoza, C/Miguel Servet, 177, 50013 Zaragoza, Spain

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A.I. Andrés 2Food Technology Dept, School of Agricultural Engineering, Badajoz. University of Extremadura. 06007 Badajoz. Spain

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M. López-Parra 3Instituto de Investigaciones Agrarias. Finca La Orden-Valdesequera.A5 km372. 06187 Guadajira (Badajoz), Spain; marimar@unizar.es

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类型:
章节
Page Range:
45–46
DOI:
https://doi.org/10.3920/9789086868605_008

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