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Differences in physicochemical and nutritional properties of breast and thigh meat from crossbred chickens, commercial broilers, and spent hens;

Source: ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Year published: 2016

Volume: 29, 6

Pages: p. 855-864

Signature: Б 482

ID: TUNAR0100771

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Studies on meat color, myoglobin content, enzyme activities, and genes associated with oxidative potential of pigs slaughtered at different growth stages;

Source: ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Year published: 2017

Volume: 30, 12