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Effect of thawing methods on physical characteristic and chemical composition of rib eye meat Ongole crossed;

Source: SCIENTIFIC PAPERS. SERIES D: ANIMAL SCIENCE

Year published: 2012

Volume: LV

Pages: с. 290-295

Signature: Пр 488

ID: TUNAR0084271

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Antimicrobial activity of lactic acid bacteria isolated from rabbit meat bekasam on gram positive and negative bacteria;

Source: SCIENTIFIC PAPERS. SERIES D: ANIMAL SCIENCE

Year published: 2019

Volume: 72, 24

Pages: p. 43-46

Signature: Пр 689

ID: TUNAR0116921

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The effect of duck meat marination with various concentrations of green tea extract ( Camellia sinensis ) on physical, microbiological and acceptability properties;

Source: SCIENTIFIC PAPERS. SERIES D: ANIMAL SCIENCE

Year published: 2019

Volume: 72, 24

Pages: p. 137-142

Signature: Пр 689

ID: TUNAR0116954

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