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MKT 450: Lee

Industry Information


HorbaƄczuk, O.K. and Wierzbicka, A. (2016). Technological and nutritional properties of ostrich, emu, and rhea meat quality Journal of Veterinary Research, 60(3), 279–286. doi:10.1515/jvetres-2016-0043

Fernández-López, J., Jiménez, S., Sayas-Barberá, E., Sendra, E., et al. (2006). Quality characteristics of ostrich (Struthio camelus) burgers. Meat Science, 73(2), 295-303. doi:10.1016/j.meatsci.2005.12.011

Gillespie, J. M., & Schupp, A. R. (2002). The role of speculation and information in the early evolution of the United States ostrich industry: An industry case study. Review of Agricultural Economics, 24(1), 278-292.

Taylor, G.; Andrews, L.; Gillespie, J.M.; Schupp, A.R.; Prinyawiwatkul, W. (1998). How Do Ratite Meats Compare with Beef?: Implications for the Ratite Industry. Journal of Agribusiness, 16(1), 97-114. doi: 10.22004/ag.econ.90438

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