Izvorni znanstveni članak

BROILER MEAT QUALITY DEPENDING ON THE WAY OF FATTENING

Gordana Kralik ; University of J.J.Strossmayer, Faculty of Agriculture, Osijek, Hrvatska
Antun Petričević ; University of J.J.Strossmayer, Faculty of Agriculture, Osijek, Hrvatska
Zoran Škrtić ; University of J.J.Strossmayer, Faculty of Agriculture, Osijek, Hrvatska

Sažetak

Ključne riječi

broier; feeding; keeping conditions; meat quality; hydroxproline; connective tissue proteins

Hrčak ID:

172166

URI

https://hrcak.srce.hr/172166

Datum izdavanja:

10.4.1998.

Podaci na drugim jezicima: hrvatski

Posjeta: 572 *