CHEMICAL COMPOSITION AND QUALITY OF TURKEY-BROILER MEAT FROM CROSSES OF LAYER LIGHT (LL) AND MEAT HEAVY (MH) TURKEY.
| Autor: | Oblakova, M.1 moblakova@abv.bg, Ribarski, S.2, Oblakov, N.1, Hristakieva, P.1 |
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| Zdroj: | Trakia Journal of Sciences. 2016, Vol. 14 Issue 2, p142-147. 6p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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