The effects of stunning methods on product qualities in force-fed ducks and geese. 1. Carcass downgrading and meat quality

Publisher: Cambridge University Press

E-ISSN: 1751-732x|4|1|128-138

ISSN: 1751-7311

Source: animal, Vol.4, Iss.1, 2009-09, pp. : 128-138

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract