Effect of stunning method and filleting time on sensory profile of turkey breast meat.
1995
Raj A.B.M. | Nute G.R.
AGROVOC关键词
书目信息
页码
v.221-227(2)
其它主题
Abattage d' animaux; Qualite; Produit carne
语言
英语
注释
4 ref.
类型
Journal Article; Journal Part
来源
British-Poultry-Science (United Kingdom). (1995). v. 36(2) p. 221-227.
团体作者
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