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Effect of Rapid Chilling and Pelvic Suspension on Meat Quality of Longissimus dorsi Muscle of Lamb

dc.contributor.authorBüyükünal, Serkan Kemal
dc.contributor.authorKAHRAMAN, Tolga
dc.contributor.authorGöksoy, Ergün Ömer
dc.contributor.authorDÜMEN, Emek
dc.contributor.authorBİNGÖL, Enver Barış
dc.contributor.authorIssa, Ghassan
dc.date.accessioned2021-03-03T17:32:03Z
dc.date.available2021-03-03T17:32:03Z
dc.identifier.citationKAHRAMAN T., BİNGÖL E. B. , Issa G., DÜMEN E., Göksoy E. Ö. , Büyükünal S. K. , "Effect of Rapid Chilling and Pelvic Suspension on Meat Quality of Longissimus dorsi Muscle of Lamb", International VETistanbul Group Congress, İstanbul, Türkiye, 28 - 30 Nisan 2014, ss.95
dc.identifier.othervv_1032021
dc.identifier.otherav_4a3b3515-2f90-406a-a9b8-f5e3deee0053
dc.identifier.urihttp://hdl.handle.net/20.500.12627/53334
dc.language.isoeng
dc.subjectYaşam Bilimleri
dc.subjectTemel Bilimler
dc.subjectBitki ve Hayvan Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.titleEffect of Rapid Chilling and Pelvic Suspension on Meat Quality of Longissimus dorsi Muscle of Lamb
dc.typeBildiri
dc.contributor.departmentDiğer Kurumlar , ,
dc.contributor.firstauthorID708211


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