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Saturno JFL, Dilawar MA, Mun H-S, Kim DH, Rathnayake D, Yang C-J. Meat Composition, Fatty Acid Profile and Sensory Attributes of Meat from Goats Fed Diet Supplemented with Fermented Saccharina japonica and Dendropanax morbifera. Foods. 2020; 9(7):937. https://doi.org/10.3390/foods9070937

Saturno, Jamila Fatima L., Muhammad Ammar Dilawar, Hong-Seok Mun, Dae Hun Kim, Dhanushka Rathnayake, and Chul-Ju Yang. 2020. "Meat Composition, Fatty Acid Profile and Sensory Attributes of Meat from Goats Fed Diet Supplemented with Fermented Saccharina japonica and Dendropanax morbifera" Foods 9, no. 7: 937. https://doi.org/10.3390/foods9070937

Saturno, J. F. L., Dilawar, M. A., Mun, H.-S., Kim, D. H., Rathnayake, D., & Yang, C.-J. (2020). Meat Composition, Fatty Acid Profile and Sensory Attributes of Meat from Goats Fed Diet Supplemented with Fermented Saccharina japonica and Dendropanax morbifera. Foods, 9(7), 937. https://doi.org/10.3390/foods9070937