Effect of Dried Blood and Rumen Content on Performance and Instrumental Colour Characteristic of Japanese Quail Meat

Effect of Dried Blood and Rumen Content on Performance and Instrumental Colour Characteristic of Japanese Quail Meat

Files

TNV_FSHE_2016_Pg.234-234T.pdf (1.59 MB)

Date

2016-02

Authors

Mishra, Jyotiprabha

Abraham, Robinson, J.J.

Rajini, R. Asha

Publisher

TANUVAS

Keywords

Veterinary Science, Food Biotechnology, Environment, Japanese quail meat, Dried Blood and Rumen Content, Livestock Products Technology

URI

http://krishikosh.egranth.ac.in/handle/1/82112

Collections

Conference/Seminar Abstracts