Chemical analysis of buffalo meat in a self-consumption system in northeastern of Argentina by Gladis Rébak, Gladys Obregón, Diego Gómez, Laura Vázquez-Acosta, Mariano Pino, Julia Obregón, Rosa Molina, Victoria Cantero, Luz Segovia-Espinola

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CARCASS CHARACTERISTICS, NUTRITIONAL VALUE AND SAFETY OF CROCODILE MEAT by R.Fasulkova, M.Strateva, D.Stratev

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Evaluation of carcass characteristics and meat composition of broiler chicken fed graded levels of tannia (Xanthosoma sagittifolium) corm meal as a replacement for maize by Tewabe Edmew, Eyerus Muleta, Etalem Tesfaye

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Veal and beef meat quality of crossbred calves from dairy herds using sexed semen and semen from double-muscled sires by Giovanni Bittante, Matteo Bergamaschi, Ni Qianlin, Nageshvar Patel, Hugo Toledo-Alvarado, Alessio Cecchinato

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İnci Balığının Alburnus orontis, Sauvage 1882 Et Kompozisyonu ve Mevsimsel Değişimi by Yusuf Bozkurt, Süleyman Bekcan, Gül Çelik Çakıroğulları

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Meat composition and quality in male Japanese quails from heavy Pharaoh line by H. Lukanov, A. Genchev, Iv. Penchev, D. Penkov

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Study on acrylamide accumulation in the model system based on animal raw materials depending on thermal treatment regimes by A. S. Dydykin, O. K. Derevitskaya, A. N. Ivankin, A. V. Kulikovskii, E. I. Dragunskaya

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