%PDF-1.4
%
1 0 obj
<>stream
iText 4.2.0 by 1T3XT2019-08-07T13:02:59+05:30Arbortext Advanced Print Publisher2019-08-08T05:57:14-07:002019-08-08T05:57:14-07:00uuid:8addd02c-2a8d-4824-a074-0375b52bef83uuid:9735c38c-787b-4f5b-aca7-e8422204bc96JournalItalian Journal of Animal Science© 2019 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.1828-051X1811259-12701259127010.1080/1828051X.2019.1646107https://doi.org/10.1080/1828051X.2019.1646107application/pdf10.1080/1828051X.2019.1646107en-USVolatile organic compounds and consumer preference for meat from suckling goat kids raised with natural or replacers milkTaylor & FrancisItalian Journal of Animal Science, 2019. doi: 10.1080/1828051X.2019.1646107Ripoll GuillermoCórdoba María de GuíaAlcalde María JesúsMartín AlbertoArgüello AnastasioCasquete RocíoPanea BegoñaFood chemistrygoatsmeat flavourmeat: sensory scoremeat compositionVoR2019-08-07truewww.tandfonline.com10.1080/1828051X.2019.1646107www.tandfonline.comtrue2019-08-0710.1080/1828051X.2019.1646107
endstream
endobj
4 0 obj
<>stream
xˎ$9_?%RUuHV{v
Z.>ۙiF9YG8/oOY;z
^~a L t#n~ۡ.Kܼ5އZ-ۧ[뭵օ ܞT7يfݣ}
}Ň&yo ef4|z?M`z>ibKp
pbB=J1yނ%V{[=(73fʚi<g1-{XKJ^`GKӁIM;Y_DŽ|r ֚MJ[SOCl}56ւ?B,ŅxGmyk|TVԚ\i&K,2ᮙ;
0"nVdke2g8A{!$Rz2Dk\E\xUx#G u2:Ta|{ռ#=I6Y$AAy64Ӄ=tNͱ~gN\9ٓ--(w\J"ܩJ
@.ʓQo^MEujUNI2;_Mw+)ZTmmPF_i&ll$;;*V:
!GiE6)>g7JҍqAZ=@ݤ:ig/# {-gZb9 V +'t};/?K{pMym=ee6]rE&XT:TtIOES1GT3>0]M Y c БV5C@!LtՒN7/Tjq'W&JhثVSFGH!V?vv(K❣=7qGSsl볺&h~?tؚ<э+"N>.r!tSTӎG7[̮VRWWV? me- N̴bz(iq1-w8
ANjF2²}]NVM.5diD1'I->oI4(F*'opX
I"w(SSfj~>eQǺTTl~kX ~06{dȌ
aRF.v?Kd!kjhHdO3,QbJd.Y&(*|rDNkaz{e&Ej7m֞21L
N8241gsAip=B,=#((a; o5+$)<*|q)ރ覂[qm H7&X?{).>7
:$qˏޔ:hL "\Ncw^M(5"?&XN;FͲ,$ \*kpˀʹ'N8\0,MJm%1Yk@*1u[7%{ݯ:Y-2U8^q
sZ(/8Bq1lTV3ܒۍVbɧ`D}_֩