FISH MEAL STUDIES. 2. EFFECTS OF LEVELS AND SOURCES ON "FISHY FLAVOR" IN BROILER MEAT.
作者信息
FRY J L, VANWALLEGHEM P, WALDROUP P W, HARMS R H
出版信息
Poult Sci. 1965 Jul;44:1016-9. doi: 10.3382/ps.0441016.
PMID:14343996
Abstract
摘要
FRY J L, VANWALLEGHEM P, WALDROUP P W, HARMS R H
Poult Sci. 1965 Jul;44:1016-9. doi: 10.3382/ps.0441016.
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