Art
J-GLOBAL ID：200902116644029310   Reference number：01A0199669

Variability of sensory and processing qualities of poultry meat.

家禽の肉の官能及び加工品質の変動
Author (1)：
BERRI C

About BERRI C

(Inst. National de la Rech. Agronomique, Nouzilly, FRA)

About Inst. National de la Rech. Agronomique, Nouzilly, FRA


Material：
World's Poultry Science Journal  (World's Poult Sci J)

About World's Poultry Science Journal


Volume： 56  Issue： 3  Page： 209-224  Publication year： Sep. 2000 
JST Material Number： W0194A  ISSN： 0043-9339  Document type： Article
Article type： 文献レビュー  Country of issue： Netherlands (NLD)  Language： ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
*poultry meat

About poultry meat

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Raw meat quality and treatments 
(FJ12032O)

About Raw meat quality and treatments

Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
家禽

About 家禽

, 
肉

About 肉

, 
加工品質

About 加工品質


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