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Meat quality characteristics of springbok (Antidorcas marsupialis). 3: Fatty acid composition as influenced by age, gender and production region

Louwrens C. Hoffman, M. Kroucamp, Marena Manley

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Key concepts: Intramuscular fat, Polyunsaturated fatty acid, Oleic acid, Stearic acid, Fatty acid, Saturated fatty acid, Food science, Chemistry

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Meat quality characteristics of springbok (Antidorcas marsupialis). 3: Fatty acid composition as influenced by age, gender and production region — Research Paper | ScholarLens