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EFFECT OF METHOD OF COOKERY ON SHRINKAGE MOISTURE + ETHER EXTRACTABLE CONTENT OF BROILER LEGS + THIGHS

被引：21
作者：
MOSTERT, GC
STADELMAN, WJ
机构：
来源：
POULTRY SCIENCE | 1964年 / 43卷 / 04期
关键词：
D O I：
10.3382/ps.0430896
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
收藏
页码：896 / &
相关论文
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