Meat quality of broilers -: A comparison between conventional and organic production

被引：0
|
作者：
Ristic, M.
Freudenreich, P.
Werner, R.
Bittermann, A.
Schuessler, G.
Koestner, U.
Ehrhardt, S.
机构：
来源：
FLEISCHWIRTSCHAFT | 2007年 / 87卷 / 05期
关键词：
fattening performance; carcass value; meat quality; organic production; chemical composition of meat and fat; broller;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：114 / 116
页数：3
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