Effect of dietary probiotic on the pH and colour characteristics of carcasses, breast fillets and drumsticks of broilers

Animal Science

Volumn 78, Issue 2, 2004, Pages 253-259

  Karaoglu, M ^a   Aksu, M I ^a   Esenbuga, N ^a   Kaya, M ^a   Macit, M ^a   Durdag, H ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Broilers; Meat characteristics; Packaging; Probiotics; Storage

Indexed keywords

AVES; GALLUS GALLUS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 1942510507     PISSN: 13577298     EISSN: None     Source Type: Journal    
DOI: 10.1017/s1357729800054047     Document Type: Article

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