FACTORS AFFECTING POULTRY FLAVOR1 - THE EFFECT OF SEMI-SYNTHETIC AND PRACTICAL TYPE RATIONS ON THE PALATABILITY OF BROILERS

被引：3

作者：

KAHLENBERG, OJ

PUDELKEWICZ, C

VOSS, LA

机构：

来源：

POULTRY SCIENCE | 1961年 / 40卷 / 03期

关键词：

D O I：

10.3382/ps.0400634

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：634 / 638

页数：5

共 15 条

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[3]

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[4]

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[5]

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[8] TASTE PANEL EVALUATION OF THE EFFECT OF ADDED FAT ON THE FLAVOR OF CHICKEN MEAT [J].

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[9] EFFECT OF DIET ON THE ETHER-EXTRACT CONTENT OF CHICKEN MUSCLES [J].

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[10]

MARBLE D. R., 1938, Poultry Science, V17, P49, DOI 10.3382/ps.0170049

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