AGRIS - International System for Agricultural Science and Technology

Yield and quality of turkey meat. How it compares with broiler meat

1987

Ristic, M. (Bundesanstalt fuer Fleischforschung, Kulmbach (Germany, F.R.). Inst. fuer Fleischerzeugung und Vermarktung) | Korthas, G.


Bibliographic information
Fleischwirtschaft (Germany, F.R.)
Volume 67 Issue 6 ISSN 0015-363X
Pagination
pp. 731-734
Other Subjects
Carcasse/ viande de dinde; Carcasses/ turkey meat; Propriete organoleptique; Canal animal/ carne de pavo; Propiedades organolepticas; Qualite; Teneur en proteines
Language
German
Note
8 tables; 19 ref. Summaries (De, En)
Type
Summary

1989-08-15
AGRIS AP
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org