The Effects of Strain and Caponisation on Carcass and Meat Traits of Cockerels Aged Twenty Weeks

Categoria dell'articolo: Quality and safety of animal origin products

Pubblicato online: 27 ott 2016

Pagine: 1227 - 1239

Ricevuto: 11 mar 2015

Accettato: 19 lug 2016

DOI: https://doi.org/10.1515/aoas-2016-0049

Parole chiave

cockerel, capon, caponisation, slaughter yield, meat quality

© by Marek Adamski

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.