| Translated title of the contribution | Effects of stunning method and filleting time on turkey breast meat texture |
|---|---|
| Original language | English |
| Title of host publication | Proceedings of the 9th European Poultry Conference, Glasgow, 7th - 12th August 1994 |
| Pages | 324 - 327 |
| Number of pages | 4 |
| Publication status | Published - 1994 |
Effects of stunning method and filleting time on turkey breast meat texture
ABM Raj
Research output: Chapter in Book/Report/Conference proceeding › Conference Contribution (Conference Proceeding)