Food and Nutrition Sciences

Vol.3 No.10(2012), Paper ID 23386, 5 pages

DOI:10.4236/fns.2012.310181

 

The Effects of Residual Blood of Carcasses on Poultry Technological Quality

 

Bourbab Mohamed, Idaomar Mohamed

 

Laboratory of Biology and Health, University Abdelmalek Essaadi, Faculty of Science, BP 2121. Tétouan Morocco
Laboratory of Biology and Health, University Abdelmalek Essaadi, Faculty of Science, BP 2121. Tétouan Morocco

 

Copyright © 2012 Bourbab Mohamed, Idaomar Mohamed et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


B. Mohamed and I. Mohamed, "The Effects of Residual Blood of Carcasses on Poultry Technological Quality," Food and Nutrition Sciences, Vol. 3 No. 10, 2012, pp. 1382-1386. doi: 10.4236/fns.2012.310181.

Copyright © 2020 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.