Variability of sensory and processing qualities of poultry meat

World's Poultry Science Journal

Volumn 56, Issue 3, 2000, Pages 218-224

  Berri, Cécile ^a  

^a CEMAGREF   (France)

Author keywords

Meat quality; Muscle; Poultry; Poultry farming; Processing; Slaughter

Indexed keywords

EID: 23044511687     PISSN: 00439339     EISSN: None     Source Type: Journal    
DOI: 10.1079/wps20000016     Document Type: Article

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