29
SEP
2015

Effects of salt-curing on physicochemical and technological properties of Japanese quail breast meat

S. Ribarski1*, H. Lukanov2, I. Penchev3, A. Genchev2, E. Lyutskanova2 1Department of Morphology, Physiology and Nutrition, Faculty of Agriculture, Trakia University, 6000 Stara Zagora, Bulgaria 2Department of Animal Science, Faculty of Agriculture, Trakia University, 6000 Stara Zagora
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