Meat of Guinea fowl. II. Influence of the fattening period on main technological properties of Guinea fowl meat (Numida meleagris) – a local population in Bulgaria
A study on the basic technological properties of meat (pH, water-holding capacity, cooking loss, and meat tenderness) from a free-ranged, pearly-gray local Bulgarian population of Guinea fowl was conducted. The effect of three fattening periods (16, 20, and 24 weeks) in two consecutive economic yea...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Búlgaro |
| Publicat: |
Agricultural Academy
2021-06-01
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| Col·lecció: | Животновъдни науки |
| Matèries: | |
| Accés en línia: | https://agriacad.eu/ojs/index.php/bjah/article/view/142 |
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