COMPARISON OF SENSORY PROPERTIES OF MEAT FROM BROILERS OF MODERN STOCKS AND EXPERIMENTAL STRAINS DIFFERING IN GROWTH AND FATNESS

被引：15

作者：

CHAMBERS, JR

FORTIN, A

MACKIE, DA

LARMOND, E

机构：

[1] AGR CANADA,RES BRANCH,OTTAWA K1A 0C6,ONTARIO,CANADA

[2] AGR CANADA,CTR FOOD RES,OTTAWA K1A 0C6,ONTARIO,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1989年 / 22卷 / 04期

关键词：

D O I：

10.1016/S0315-5463(89)70428-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：353 / 358

页数：6

共 17 条

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[4] RELATIONSHIPS BETWEEN CARCASS FATNESS AND FEED-EFFICIENCY AND ITS COMPONENT TRAITS IN BROILER-CHICKENS [J].

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[5]

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[6]

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[7] SELECTING BROILERS FOR LOW OR HIGH ABDOMINAL FAT - INITIAL OBSERVATIONS [J].

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[8]

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[9]

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[10] SELECTION FOR FOOD CONVERSION IN BROILERS - BODY-COMPOSITION OF BIRDS SELECTED FOR INCREASED BODY-WEIGHT GAIN, FOOD-CONSUMPTION AND FOOD CONVERSION RATIO [J].

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