Effect of replacement of Tifton-85 hay with Pleurotus spp. mushroom residue on physicochemical composition, fatty acid profile and sensorial attributes of lamb meat
Titel:
Effect of replacement of Tifton-85 hay with Pleurotus spp. mushroom residue on physicochemical composition, fatty acid profile and sensorial attributes of lamb meat
Auteur:
Souza, M.N.S. Santos, M.X.S. dos Andrade, E.A. de Ferrer, M.D. Barbosa, A.M. Silva, T.M. Pereira, E.S. Silva JĂșnior, J.M. da Bezerra, L.R. Oliveira, R.L.