Carcase characteristics and qualitative meat traits of three Italian local chicken breeds
Author:
Publisher
Informa UK Limited
Subject
Animal Science and Zoology,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/00071668.2010.521142
Reference29 articles.
1. Aspects of meat and eating quality of broiler chickens reared under standard, maize-fed, free-range or organic systems
2. Comparison of two chicken genotypes organically reared: oxidative stability and other qualitative traits of the meat
3. Effect of organic production system on broiler carcass and meat quality
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