Article
Suradi, K.; Rahmani, A.; Hartati, M.; Djuarnani, N.
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 y.
Volume: LV
Pages: с. 290-295
Libraries: TUN
Signature: Пр 488

Keywords: meat








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