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Quality of Duck Breast and Leg Meat after Chilling Carcasses in Water at 0, 10 or 20℃
Quality of Duck Breast and Leg Meat after Chilling Carcasses in Water at 0, 10 or 20℃
Detailed Information
- 자료유형
- 보고서
- ISSN
- 10112367
- 서명/저자
- Quality of Duck Breast and Leg Meat after Chilling Carcasses in Water at 0, 10 or 20℃ / Md. Shawkat Ali
- 형태사항
- pp. 1895-1900
- 기타저자
- Md. Shawkat Ali
- 모체레코드
- 모체정보확인
- Control Number
- shingu:244608
MARC
008071120s2007 US a a ENG■022 ▼a10112367
■245 ▼aQuality of Duck Breast and Leg Meat after Chilling Carcasses in Water at 0, 10 or 20℃▼dMd. Shawkat Ali
■300 ▼app. 1895-1900
■653 ▼aQUALITY▼aDUCK▼aBREAST▼aLEG▼aMEAT▼aCHILLING▼aCARCASSES▼aWATER▼a0▼a10▼a20℃
■7001 ▼aMd. Shawkat Ali
■773 ▼tAsian-Australasian Journal of Animal Sciences▼g2007년 12월호 (제20권 12호)▼d2007, 12
■URL ▼ahttp://www.ajas.info
■SIS ▼aS032506▼b64636▼h3▼s2▼fD
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