Open AccessA survey of commercially available broilers originating from organic, free-range and conventional production systems for cooked meat yields, meat composition and relative value
Author(s) -
R. Husak
Publication year - 2018
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31274/rtd-180813-15713
Subject(s) - production (economics) , composition (language) , food science , value (mathematics) , poultry meat , environmental science , mathematics , chemistry , statistics , economics , microeconomics , linguistics , philosophy