Nutritional composition and technological properties determining the quality of different cuts of organic and conventional Turkey meat

  1. Solaesa, Á.G.
  2. García-Barroso, C.
  3. Romero, C.
  4. González, C.
  5. Jiménez, P.
  6. Pastor, R.
Aldizkaria:
Poultry Science

ISSN: 1525-3171,  0032-5791

Argitalpen urtea: 2024

Alea: 103

Zenbakia: 12

Mota: Artikulua

DOI: 10.1016/J.PSJ.2024.104331 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus