Changes in Proximate Chemical and Mineral Compositions of Different Sex Categories of Mutton during the Dry-Curing Process
The aim of this research was to determine the effect of sex, castration, and processing on the chemical properties of mutton in the production of <i>kaštradina</i>—a traditional Dalmatian dry-cured meat product. Therefore, the carcasses of 20 ewes (E), 20 rams (R), and 20 wethers (W) of...
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| Format: | article |
| Langue: | EN |
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MDPI AG
2021
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| Accès en ligne: | https://doaj.org/article/84294c0fc64a4d8e94065362e10daf72 |
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