Japanese quail (Coturnix coturnix japonica) meat: characteristics and value addition-Reference-Cited by-同舟云学术

Japanese quail (Coturnix coturnix japonica) meat: characteristics and value addition

Published:2017-06-01 Issue:2 Volume:73 Page:337-344
ISSN:0043-9339
Container-title:World's Poultry Science Journal
language:en
Short-container-title:World's Poultry Science Journal

Author:

Santhi D.¹,Kalaikannan A.¹

Affiliation:

1. Department of Livestock Products Technology, Veterinary College and Research Institute, Namakkal, Tamil Nadu Veterinary and Animal Sciences University, Tamil Nadu, India

Publisher

Informa UK Limited

Subject

Animal Science and Zoology

Link

https://www.tandfonline.com/doi/pdf/10.1017/S004393391700006X

Reference43 articles.

1. Processing Factors Affecting Yields and Meat Quality of Smoked Bobwhite Quail

2. ARJUNAN, S. (2015) Tenderization of spent Japanese quail meat with ginger. (Post Graduate Diploma thesis submitted to Tamilnadu Veterinary and Animal Sciences University, Chennai).

3. Chia seed (Salvia hispanica L.) as an omega-3 fatty acid source for broilers: influence on fatty acid composition, cholesterol and fat content of white and dark meats, growth performance, and sensory characteristics

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