Nutrient Composition of Quail Meat from Three Sources-Reference-Cited by-同舟云学术

Nutrient Composition of Quail Meat from Three Sources

Published:1982-09 Issue:5 Volume:47 Page:1613-1614
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

HAMM D.,ANG C. Y. W.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb04994.x/fullpdf

Reference9 articles.

1. VITAMIN B6, AND NIACIN CONTENTS OF BROILER MEAT OF DIFFERENT STRAINS, SEXES, AND PRODUCTION REGIONS

2. Consumer and Food Economics Institute . 1979 . Composition of foods: Poultry products; raw, processed , prepared. U.S. Dept. of Agric. Handbook 8-5.

3. Processing and Yield Characteristics of Bobwhite Quail

4. Composition and Acceptability of Meat from Bobwhite Quail

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