Performance, carcass traits, meat quality and amino acid profile of different Japanese quails strains
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-017-2881-4/fulltext.html
Reference43 articles.
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2. Bakalivanova T (2007) Quality changes of frozen poultry meat and possibility for overcoming them. Pticevadstvo 4:20–23
3. Barbut S (1997) Problem of pale soft exudative meat in broiler chickens. Br Poult Sci 38:355–358
4. Boni I, Huda N, Noryati I (2010) Comparison of meat quality characteristics between young and spent quails. Int Food Res J 17:661–666
5. Buckley D, Morrissey PA, Gray JI (1995) Influence of dietary vitamin E on the oxidative stability and quality of pig meat. J Anim Sci 73:3122–3130
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