Interrelationships of Protein, Fat and Moisture Content of broiler Meat
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb12421.x/fullpdf
Reference18 articles.
1. Nitrogen factors for pork
2. Nitrogen factors for beef
3. Nitrogen factors for chicken
4. Comparison of Commercial Processing Method vs Hot-Deboning of Fresh Broilers on Nutrient Content of Breast Meat
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