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Physico-Chemical Quality Of Buffalo Meat Under Refrigeration
Meat is accepted all over the world as a rich source of high quality assimilable protein containing all the essential amino acids. Meat quality per se is contributed by its physic-chemical, biochemical, nutritional, microbiological and organoleptic qualities. Though some of these are predetermined...
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| Další autoři: | |
| Médium: | Ph.D Thesis |
| Jazyk: | Undetermined |
| Vydáno: |
Mannuthy
Department of Veterinary Public Health, College of Veterinary and Animal Sciences
1996
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Kerala Agricultural University
| Signatura: |
636.089 ABD/PH |
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| Jednotka | Neznámá aktuální dostupnost |