Author:
Farmani Jamshid,Rostammiri Leila
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Reference43 articles.
1. D. Barker, J. Lankhaar, P. Stals, Primary processing of poultry, in Poultry meat processing and quality, ed. by G.C. Mead (Woodhead Publishing, Cambridge, 2004), p. 90
2. FAOSTAT, Food and agriculture organization of the United Nations, statistics division. (FAO, 2014), http://faostat3.fao.org/faostat-gateway/go/to/browse/Q/QL/E . Accessed 30 September 2014
3. E. Arnaud, P. Relkin, M. Pina, A. Collignan, Characterization of chicken fat dry fractionation at the pilot scale. Eur J Lipid Sci Technol 106(9), 591–598 (2004)
4. S. Barbut, Poultry products processing: an industry guide (CRC Press, New York, 2002)
5. P.L. Hayse, W.W. Marion, Eviscerated yield, component parts, and meat, skin and bone ratios in the chicken broiler. Poult Sci 52(2), 718–722 (1973)
Cited by
16 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献