Effect of current frequency during water-bath stunning on turkey meat quality
1998
Sante-Lhoutellier, Veronique, | Mouchonière, M. | Le Pottier, G. | Fernandez, Xavier
书目信息
其它主题
[spi.gproc] engineering sciences [physics]; Chemical and process engineering
语言
英语
类型
Commentary
来源
44. International Congress of Meat Science and Technology
2021-03-15
AGRIS AP
在Google Scholar上查找
如果您发现与此记录相关的任何错误信息，请联系 [email protected]
