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Carcass characteristics, physicochemical attributes, and fatty acid and amino acid compositions of meat obtained from different Japanese quail strains

Crossref DOI link: https://doi.org/10.1007/s11250-019-01991-2

Published Online: 2019-07-12

Published Print: 2020-01

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Sabow, Azad Behnan https://orcid.org/0000-0003-2920-5811
License Information

Text and Data Mining valid from 2019-07-12

Version of Record valid from 2019-07-12
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Article History

Received: 25 February 2019

Accepted: 21 June 2019

First Online: 12 July 2019

Compliance with ethical standards

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: The authors declare that they have no conflicts of interest.

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