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

Mishra, JyotiprabhaAbraham, Robinson, J.J.Rao, V. AppaRajini, R. AshaVasanthi, S.Ramani, R.Sarangi, N.R.2016-10-262016-10-262016-02http://krishikosh.egranth.ac.in/handle/1/82112en-USVeterinary ScienceFood BiotechnologyEnvironmentJapanese quail meatDried Blood and Rumen ContentLivestock Products TechnologyEffect of Dried Blood and Rumen Content on Performance and Instrumental Colour Characteristic of Japanese Quail MeatProceedings of the Second Convention of the Association of Meat Scientists and Technologists, February 2016National Seminar on Food Safety and Health Environment, February 2016Other