[Study of slaughter efficiency and meat value of coypus]
1986
Niedzwiadek, S. | Kowalski, J. | Palimaka-Rapacz, G. | Piatek, B. (Instytut Zootechniki, Krakow (Poland))
The investigation on 240 coypus of Greenland variety was carried out. The carcass weight and edible part content increased with body weight of coypus and content of meat, bones and fat in carcasses ranged 63.2- 70.0, 10.3-12.0 and 7.2-13.5%, resp. There was no difference between veal and coypus meat in a taste panel evaluation
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书目信息
卷
13
期
1
ISSN
0137-1657
页码
pp. 319-334
其它主题
Viande/ os; Composicion de la canal; Carne/ huesos
语言
抛光
注释
8 tables; 14 ref. Summaries (De, En, Ru)
类型
Summary
1988-08-15
AGRIS AP