Evaluation of the Violino-producing aptitude in does e chevon: slaughter performance and meat quality
The aim of this work was to determine the slaughter performance and some chemical and physical characteristics of dairy does whose thighs were used to make the traditional ham called violino and of chevons. Moreover, the aptitude to produce the violino by chevons slaughtered at the age of one year w...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2010-04-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/1581 |