Genetic Aspects of Cooking Traits in Broiler Chickens-Reference-Cited by-同舟云学术

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Genetic Aspects of Cooking Traits in Broiler Chickens

Published:1983-10 Issue:4 Volume:16 Page:220-223
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Patterson D.L.,Friars G.W.

Publisher

Elsevier BV

Subject

General Computer Science

Reference18 articles.

1. The ‘Banco’ test: a rapid method for fat in meat and edible meat products;Anderson;J. Assoc. Off. Anal, Chem.,1962

2. Official Methods of Analysis,1975

3. Manual of Quantitative Genetics;Becker,1975

4. Chilling poultry: a review;Brant;Poultry Processing and Marketing,1963

5. Genetic changes in meat-type chickens in the last twenty years;Chambers;Can. J. Anim. Sci.,1981

Cited by 1 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

1. RELATIONSHIPS OF CARCASS FAT AND GRADE TRAITS IN BROILER CHICKENS;Canadian Journal of Animal Science;1984-09-01

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