(2008). EFFECT OF COOKING METHODS AND TYPE OF CUTS ON SENSORY PROPERTIES AND COOKING LOSS OF BROILER AND DUCKS CARCASSES. , 21(2), 11-21. doi: 10.33762/bagrs.2008.57403
. "EFFECT OF COOKING METHODS AND TYPE OF CUTS ON SENSORY PROPERTIES AND COOKING LOSS OF BROILER AND DUCKS CARCASSES". , 21, 2, 2008, 11-21. doi: 10.33762/bagrs.2008.57403
(2008). 'EFFECT OF COOKING METHODS AND TYPE OF CUTS ON SENSORY PROPERTIES AND COOKING LOSS OF BROILER AND DUCKS CARCASSES', , 21(2), pp. 11-21. doi: 10.33762/bagrs.2008.57403
EFFECT OF COOKING METHODS AND TYPE OF CUTS ON SENSORY PROPERTIES AND COOKING LOSS OF BROILER AND DUCKS CARCASSES. , 2008; 21(2): 11-21. doi: 10.33762/bagrs.2008.57403

EFFECT OF COOKING METHODS AND TYPE OF CUTS ON SENSORY PROPERTIES AND COOKING LOSS OF BROILER AND DUCKS CARCASSES

Basrah Journal of Agricultural Sciences
Article 1, Volume 21, Issue 2, 2008, Pages 11-21    PDF (0 K)
DOI: 10.33762/bagrs.2008.57403
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