Total Fatty Acid Composition of Salem Black Goat Meat Reared Under Intensive and Semi-Intensive System of Management
| dc.contributor.author | Jayanthi, D. | |
| dc.contributor.author | Sureshkumar, S. | |
| dc.contributor.author | Muralidharan, J. | |
| dc.contributor.author | Pandian, C. | |
| dc.contributor.author | Senthilkumar, P. | |
| dc.contributor.author | Arun, L. | |
| dc.date.accessioned | 2017-01-19T12:12:59Z | |
| dc.date.available | 2017-01-19T12:12:59Z | |
| dc.date.issued | 2014-12 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/97019 | |
| dc.language.iso | en_US | en_US |
| dc.publisher | TANUVAS | en_US |
| dc.subject | Veterinary Science | en_US |
| dc.subject | Meat Science and Technology | en_US |
| dc.subject | Meat Quality and Safety | en_US |
| dc.subject | Fatty Acid | en_US |
| dc.subject | Salem | en_US |
| dc.subject | Black Goat Meat | en_US |
| dc.subject | Semi-Intensive System | en_US |
| dc.subject | Management | en_US |
| dc.title | Total Fatty Acid Composition of Salem Black Goat Meat Reared Under Intensive and Semi-Intensive System of Management | en_US |
| dc.title.alternative | National Seminar on Education and Research Perspectives for Current and Future Trends in the Indian Meat Industry | en_US |
| dc.type | Other | en_US |
Files
Original bundle
1 - 1 of 1
Loading...
- Name:
- TNV_Y2014-AMST_Pg180-180B.pdf
- Size:
- 99.05 KB
- Format:
- Adobe Portable Document Format
- Description:
- TNV_Y2014-AMST_Pg180-180B
License bundle
1 - 1 of 1
No Thumbnail Available
- Name:
- license.txt
- Size:
- 2.28 KB
- Format:
- Item-specific license agreed upon to submission
- Description: