INFLUENCE OF THAWING AND COOKING PROCEDURES ON SELECTED CHARACTERISTICS OF BROILERS

被引：8

作者：

CUNNINGHAM, FE ^{[1
]}

LEE, HW ^{[1
]}

机构：

[1] KANSAS STATE UNIV, DAIRY & POULTRY SCI DEPT, MANHATTAN, KS 66506 USA

来源：

关键词：

D O I：

10.3382/ps.0540903

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

页码：903 / 908

页数：6

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