Effect of stunning method and filleting time on sensory profile of turkey breast meat.
1995
Raj A.B.M. | Nute G.R.
AGROVOC Keywords
Bibliographic information
Volume
36
Pagination
v.221-227(2)
Other Subjects
Abattage d' animaux; Qualite; Produit carne
Language
English
Note
4 ref.
Type
Journal Article; Journal Part
Source
British-Poultry-Science (United Kingdom). (1995). v. 36(2) p. 221-227.
Corporate Author
Division of Food Animal Science, Department of Clinical Veterinary Science, University of Bristol, Langford BS18 7DY (United Kingdom)
2012-11-15
2026-02-03
AGRIS AP
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