Meat quality traits of European quails reared under different conditions of temperature and air velocity-Reference-Cited by-同舟云学术

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Meat quality traits of European quails reared under different conditions of temperature and air velocity

Published:2020-02 Issue:2 Volume:99 Page:848-856
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Carvalho dos Santos Tatiany,Stephen Gates Richard,de Fátima Ferreira Tinôco Ilda,Miguel Estrada Mauricio,Luiz Chizzotti Mário

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference79 articles.

1. Criação de Codornas - Para Produção de Ovos e Carne;Albino,2012

2. Genetic parameters for body weight in meat quail;Barbieri;Poult. Sci.,2015

3. Colour measurements for evaluating the pale soft exudative (PSE) occurrence in Turkey meat;Barbut;Food Res. Int.,1993

4. Problem of pale soft exudative meat in broiler chickens;Barbut;Br. Poult. Sci.,1997

5. Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets;Barbut;Poult. Sci.,2005

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