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Comparison of Meat Palatability Factors of Nagoya Cochin with Broiler and Aigamo

  • MATSUISHI M
  • KATO A
  • ISHIGE N
  • et al.
Nihon Chikusan Gakkaiho (2005) 76(4) 423-430
DOI: 10.2508/chikusan.76.423
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MATSUISHI, M., KATO, A., ISHIGE, N., HORI, T., ISHIDA, Y., KANEKO, S., … OKITANI, A. (2005). Comparison of Meat Palatability Factors of Nagoya Cochin with Broiler and Aigamo. Nihon Chikusan Gakkaiho, 76(4), 423–430. https://doi.org/10.2508/chikusan.76.423

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