Quantity and functionality of protein fractions in chicken breast fillets affected by white striping
| Otros Autores: | |
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| Formato: | Artículo |
| Lenguaje: | Spanish |
| Materias: |
| LEADER | 00710nab a2200205 a 4500 | ||
|---|---|---|---|
| 001 | UNA01000279728 | ||
| 003 | DLC | ||
| 005 | 20150129120820.0 | ||
| 008 | 150129c20149999cr mr p r 0 1spa d | ||
| 040 | |a Sistema de Bibliotecas de la Universidad Nacional de Costa Rica | ||
| 082 | 0 | 4 | |a H 636.5 |b P875p |2 21 |
| 245 | 0 | 0 | |a Quantity and functionality of protein fractions in chicken breast fillets affected by white striping |h artículo de revista |
| 650 | 0 | 4 | |a INDUSTRIA AVICOLA |
| 650 | 0 | 4 | |a POLLOS |
| 650 | 0 | 4 | |a CARNE DE POLLO |
| 650 | 0 | 4 | |a PROTEINAS |
| 650 | 0 | 4 | |a CALIDAD |
| 700 | 1 | |a Mudalal, S. | |
| 773 | 0 | |t Poultry Science. -- |g Vol. 93, no. 8 (ago. 2014) p. 2108-2116 | |
| 852 | |a Biblioteca Joaquín García Monge. Hemeroteca | ||