Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Didem Tutak"'
Publikováno v:
Poultry Science, Vol 102, Iss 12, Pp 103080- (2023)
ABSTRACT: Optimizing blood loss during the slaughtering process is crucial for obtaining high-quality meat, as the presence of meat blood can lead to a reduction in shelf life and negative sensory evaluation by consumers. Moreover, the high water and
Externí odkaz:
https://doaj.org/article/d94751e1ed234f159c44725e4c853402
