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CyTA - Journal of Food Volume 13, 2015 - Issue 4
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Influence of duck species and cross-breeding on sensory and quality characteristics of Alabio and Cihateup duck meat

La influencia de las especies de patos y cruces en las características sensoriales y de calidad de la carne de pato Alabio y Cihateup

P.R. MatitaputtyAssessment Institute for Agricultural Technology, Ambon, Indonesia
,
C.H. WijayaDepartment of Food Science and Technology, Bogor Agricultural University, Bogor, Indonesia
,
H. BansiAssessment Institute for Agricultural Technology, Ambon, IndonesiaCorrespondence[email protected]
,
V. LaudadioDepartment of DETO, Section of Veterinary Science and Animal Production, University of Bari ‘Aldo Moro’, Bari, Italy
&
V. TufarelliDepartment of DETO, Section of Veterinary Science and Animal Production, University of Bari ‘Aldo Moro’, Bari, Italy
Pages 522-526 | Received 30 Oct 2014, Accepted 19 Jan 2015, Published online: 23 Feb 2015

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N. Džinić, N. Puvača, T. Tasić, P. Ikonić & Đ Okanović. (2015) How meat quality and sensory perception is influenced by feeding poultry plant extracts. World's Poultry Science Journal 71:4, pages 673-682.
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