학술대회자료
An Evaluation of Meat Characteristics and Fatty acid Composition of Chicken and Duck Breast and Leg Meat
An Evaluation of Meat Characteristics and Fatty acid Composition of Chicken and Duck Breast and Leg Meat
- 한국축산식품학회
- 학술대회논문집
- 2006년도 정기총회 및 제37차 춘계 국제학술발표대회
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2006.05204 - 208 (5 pages)
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커버이미지 없음
Introduction
Materials and Methods
Results and Discussion
Conclusion
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