10 research outputs found

    Horsemeat: Increasing Quality and Nutritional Value

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    The characteristics of meat obtained from horses and donkeys are discussed in this chapter. Higher nutritional value, particularly the low-fat content, and higher proportion of health-related fatty acids are the main characteristics that support the role of equine meat as potential substitute of bovine meat. The current productive system is considered as main factor to influence equine meat quality

    Horsemeat: Increasing Quality and Nutritional Value

    No full text
    The characteristics of meat obtained from horses and donkeys are discussed in this chapter. Higher nutritional value, particularly the low-fat content, and higher proportion of health-related fatty acids are the main characteristics that support the role of equine meat as potential substitute of bovine meat. The current productive system is considered as main factor to influence equine meat quality

    Plant Membranes

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    Leaf structure as related to absorption of pesticides and other compounds

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