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The meat of duck: production and main characteristics

1995

Baeza, E. (Institut National de la Recherche Agronomique, Nouzilly (France). Centre de Tours, Recherches Avicoles)

AGROVOC Keywords
breeds canard carcass composition carne de pato composition de la carcasse duck meat ducks fibras musculares fibre musculaire france francia lipid content meat production muscle muscle fibres muscles organoleptic properties pato production de viande race razas teneur en lipides viande de canard
Bibliographic information
Volume 8 Issue 2 ISSN 0990-0632
Pagination
pp. 117-125
Other Subjects
Produccion de carne; Propiedades organolepticas; Contenido de lipidos; Propriete organoleptique; Musculos; Composicion de la canal
Language
French
Note
Resumes (En, Fr)
33 ref., 8 tableaux
Type
Summary
1995-08-15
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