Proceedings of the Korean Society for Food Science of Animal Resources Conference (한국축산식품학회:학술대회논문집)
- 2006.05a
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- Pages.204-208
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- 2006
An Evaluation of Meat Characteristics and Fatty acid Composition of Chicken and Duck Breast and Leg Meat
- Ali Md. Shawkat (Division of Applied Life Science, Gyeongsang National University) ;
- Kang, Guen-Ho (Division of Applied Life Science, Gyeongsang National University) ;
-
Hwang, Young-Hwa
(Division of Applied Life Science, Gyeongsang National University)
;
- Park, Gu-Boo (Division of Applied Life Science, Gyeongsang National University) ;
-
Joo Seon-Tea
(Division of Applied Life Science, Gyeongsang National University)
- Published : 2006.05.26
Abstract
Keywords