Old Web
English
Sign In
Acemap
>
Paper
>
Effect of Fermented Cereals, Probiotics, and Phytase on the Sensory Quality of Poultry Meat
Effect of Fermented Cereals, Probiotics, and Phytase on the Sensory Quality of Poultry Meat
2018
Sulhattin Yaşar
Emanuele Boselli
F. Rossetti
M. S. Gök
Keywords:
Agronomy
Phytase
Biology
Fermentation
Food science
Correction
Cite
Save
Machine Reading By IdeaReader
0
References
0
Citations
NaN
KQI
[]