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Postmortem changes in physical and chemical properties of slaughtered broiler chicken meat

1990

Pour, M. | Skrivan, M.

AGROVOC Keywords
broiler chickens calidad carne de pollo chicken meat chicks color colour couleur pollito pollo de engorde poulet de chair poussin quality viande de poulet water binding capacity
Bibliographic information
Issue 52 ISSN 0556-123X
Publisher
Vysoka Skola Zemedelska
Other Subjects
Modification postmortem/ ph; Capacidad de fijacion del agua; Capacite de liaison de l'eau; Qualite; Postmortem changes/ ph; Cambios post mortem/ ph
Language
Czech
Note
2 tables. Summaries (Cs, En, Ru) *UZLK D 55.157/52
Type
Summary
Source
[Annual journal of University of Agriculture in Prague (CSFR). Agronomy. Series B, Animal production, 52/1990], Vysoka Skola Zemedelska, Prague-Suchdol (CSFR). Fakulta Agronomicka.- Prague (CSFR): Vysoka Skola Zemedelska, 1990. p. 225-232
1991-08-15
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