Search Results - M. H, Aisyah

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    The Effect of Slaughter Age on the Bacterial Number, pH and Carcass Weight Loss of Japanese Quails Stored at 4 0C for 14 Days

    The Effect of Slaughter Age on the Bacterial Number, pH and Carcass Weight Loss of Japanese Quails Stored at 4 0C for 14 Days by Mohd Hafiz Jamaludin, M. H, Aisyah, W. S. K., Shazani, Amin, M. R.

    Published 2013
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    The effect of slaughter age on the bacterial number, pH and carcass weight loss of Japanese quails stored at 4°C for 14 days.

    The effect of slaughter age on the bacterial number, pH and carcass weight loss of Japanese quails stored at 4°C for 14 days. by Jamaludin, M. H., Aisyah, W. S. K., Shazani Sarijan, Amin, M. R.

    Published 2013
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