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The Quality of Duck Meat from the Perspective of Physical Measurements and Expert Judgment
Language: English
Page range: 265 - 273
Submitted on: Nov 16, 2021
|Accepted on: Mar 31, 2022
|Published on: Jan 27, 2023
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
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© 2023 Ewa Gornowicz, Anita Dobek, Krzysztof Moliński, Tomasz Szwaczkowski, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution 4.0 License.