共 58 条
[1]
[Anonymous], ENQUETE INDIVIDUELLE
[2]
[Anonymous], 1988, TECHNOLOGIE LAVIANDE
[3]
AYUDAH AO, 1991, POULTRY SI, V70, P2304
[4]
Baeza E, 1998, ARCH GEFLUGELKD, V62, P169
[5]
BAEZA E, 2001, 4 JOURN RECH AV NANT, P253
[6]
COMPARISON OF SENSORY PROPERTIES OF MEAT FROM BROILERS OF MODERN STOCKS AND EXPERIMENTAL STRAINS DIFFERING IN GROWTH AND FATNESS
[J].
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES,
1989, 22 (04)
:353-358
[7]
CHIN SF, 1982, J FOOD COMPOS ANAL, V5, P185
[8]
*CIC, 2000, B LIAIS CTSCCV, V10, P185
[9]
*CIV, 2000, CTR INF VIAND
[10]
CULIOLI J, 1990, ARCH GEFLUGELKD, V54, P237