Browsing Faculty of Community and Health Sciences by Subject "Edible organs"
Now showing items 1-1 of 1
-
Nutritional value of cooked offal derived from free-range rams reared in South Africa
(Elsevier, 2013)Nutritional value of Dorper (n=10) and Merino (n=10) by-products were evaluated. Proximate composition differed between organs and breeds with Merino heart (68.9 g/100 g), spleen (77.2 g/100 g) and testicles (83.7 g/100 ...