FAO AGRIS - International System for Agricultural Science and Technology

The effects of stunning methods on product qualities in force-fed ducks and geese. 2. Fatty liver quality


Bibliographic information
Volume 4 Issue 1 Pagination 139 - 146 ISSN 1751-7311
Publisher
Boston : Springer US
Other Subjects
Foie gras; Slaughter; Food composition and quality - poultry products; Food processing (general) - poultry products; Stunning methods; Poultry carcasses; Carcass evaluation
Language
English
Note
Includes references
Type
Journal Article; Text

2024-02-28
2026-02-03
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