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3 Results:SS:CARCASSES 0.328 sec.
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1
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℃
Md. Shawkat Ali | Md. Shawkat Ali | 2007
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2
Is It Feasible Nutritionally to Improve Both Quality and Quantity of Meat Carcasses from Beef Steers?
Is It Feasible Nutritionally to Improve Both Quality and Quantity of Meat Carcasses from Beef Steers?
Kyu Ho Myung | Kyu Ho Myung | 2007
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3
Effect of Spinal Cord Removal before of after Splitting and Washing on CNST Decontamination of Beef Carcasses
Effect of Spinal Cord Removal before of after Splitting and Washing on CNST Decontamination of Beef Carcasses
D. G. Lim | D. G. Lim | 2007
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