Comparison of meat palatability factors of Nagoya cochin with broiler and aigamo [crossbreed between duck and wild duck]
Matsuishi, M.(Nippon Veterinary and Animal Science Univ., Musashino, Tokyo (Japan)), Kato, A, Ishige, N, Hori, T, Ishida, Y, Kaneko, S, Takenonaka, M, Miyamura, Y, Iwata, T, Okitani, A
Published in Animal Science Journal (Japan) (2005)
Published in Animal Science Journal (Japan) (2005)
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