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...
I tiakina i:
| Ngā kaituhi matua: | , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Búlgaro |
| I whakaputaina: |
Agricultural Academy
2021-06-01
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| Rangatū: | Животновъдни науки |
| Ngā marau: | |
| Urunga tuihono: | https://agriacad.eu/ojs/index.php/bjah/article/view/142 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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