Characterization of Breast Meat Collected from Spent Lohmann Brown Layers in Comparison to Commercial Ross Broilers
Author:
Affiliation:
1. Kasetsart University, Thailand
2. National Center for Genetic Engineering and Biotechnology, Thailand
Publisher
FapUNIFESP (SciELO)
Subject
Animal Science and Zoology
Link
http://www.scielo.br/pdf/rbca/v21n3/1516-635X-rbca-21-03-eRBCA-2018-0941.pdf
Reference56 articles.
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4. Effect of myofiber characteristics and thickness of perimysium and endomysium on meat tenderness of chickens;An JY;Poultry Science,2010
5. Official methods of analysis of association of official analytical chemists,2000
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