Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"The Effects of Residual Blood of Carcasses on Poultry Technological Quality"
written by Bourbab Mohamed, Idaomar Mohamed,
published by Food and Nutrition Sciences, Vol.3 No.10, 2012
has been cited by the following article(s):
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[2] Physiological Status of Stunned and Non-Stunned Broilers: Blood Profile, and Brain Histopathology
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[3] Effect of different slaughtering methods on metabolites of broiler chickens using Ultra High-Performance Liquid Chromatography-Time of Flight-Mass Spectrometry …
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[4] Identification of metabolite profile in halal and non-halal broiler chickens using fourier-transform infrared spectroscopy (Ftir) and ultra high performance liquid …
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[5] PENJAMINAN MUTU DI RUMAH POTONG AYAM PT SO GOOD FOOD, BOYOLALI
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[6] Screening porcine DNA in collagen cream cosmetic products
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[7] Effect of different slaughtering methods on metabollites of broiler chickens using ultra high-performance liquid chromatography time of flight mass spectrometry …
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[8] Physico-chemical changes and microbiological quality of refrigerated broiler chicken meat slaughtered by two different methods
2018
[9] Physico-chemical changes and microbiological quality of refrigerated broiler chicken meat slaughtered by two different methods.
International Food Research Journal, 2018
[10] A preliminary survey of animal handling and cultural slaughter practices among Kenyan communities: Potential influence on meat quality
African Journal of Food, Agriculture, Nutrition and Development, 2016
[11] Pectoralis major muscle of turkey displays divergent function as correlated with meat quality
2016
[12] Konsentrasi Hormon Kortisol dan Kualitas Daging pada Sapi yang Dipingsankan dengan Captive Bolt Stun Gun sebelum Disembelih
Dissertations and Theses, 2014
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