Comparative study of certain qualitative characteristics of duck and hen meat : pH, water holding capacity and palatability characteristics of meat

• BRAHMA ML

収録刊行物

• Indian Veterinary Journal

  Indian Veterinary Journal 61 978-983, 1984

詳細情報

• CRID: 1573950400110962048
• NII論文ID: 10018128395
• データソース種別:
  • CiNii Articles