Costa, Jonival Barreto <br/><br/>
Fatty acid, physicochemical composition and sensory attributes of meat from lambs fed diets containing licuri cake.  [electronic resource] 

 -  PloS one  2018 
 - e0206863 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1932-6203 
<br/><br/><label>Standard No.: </label>10.1371/journal.pone.0206863  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adult<br/>Animal Feed--economics<br/>Animal Husbandry--methods<br/>Animals<br/>Arecaceae--chemistry<br/>Body Weight<br/>Brazil<br/>Consumer Behavior<br/>Cooking<br/>Fatty Acids--analysis<br/>Female<br/>Humans<br/>Male<br/>Middle Aged<br/>Odorants<br/>Red Meat--analysis<br/>Sheep, Domestic<br/>Taste