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POULTRY MEAT IN THE PRODUCTION OF MEAT PRODUCTS
The authors had studied the possibility of the use of various types of poultry meat, factors which could have and adverse impact upon the microbiological quality of the raw material, technology of meat products production and the quality of products.
保存先:
| 主要な著者: | , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Faculty of Agrobitechnical Sciences Osijek
2000-06-01
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| シリーズ: | Poljoprivreda |
| 主題: | |
| オンライン･アクセス: | http://poljoprivreda.pfos.hr/upload/publications/11_VARGA.pdf |
| タグ: |
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