INFLUENCE OF AGE, SEX, THAWING AND COOKING ON MOISTURE, FAT AND PROTEIN CONTENT OF BROILER MEAT

被引：0
|
作者：
SINGH, SP [1 ]
ESSARY, EO [1 ]
机构：
[1] VIRGINIA POLYTECH INST & STATE UNIV,DEPT FOOD SCI,BLACKSBURG,VA 24061
来源：
POULTRY SCIENCE | 1973年 / 52卷 / 05期
关键词：
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：2086 / 2086
页数：1
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