The Effects of electrolyte feeding, pre-slaughter temperature stress, and post-slaughter processing cinditions on the quality characteristics of Turkey breast muscles /

The Effects of electrolyte feeding, pre-slaughter temperature stress, and post-slaughter processing cinditions on the quality characteristics of Turkey breast muscles /

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書目詳細資料
主要作者:	Abdul Salam Haji Babji, 1948-
格式:	Thesis 圖書
語言:	English
出版:	Lincoln : University of Nebraska, 1980.
主題:	Food science and technology.
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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