Biochemical composition of broiler meat as affected by age, sex, thawing and cooking
| dc.contributor.author | Singh, Suresh Pratap | en |
| dc.contributor.department | Animal Science | en |
| dc.date.accessioned | 2026-02-22T01:36:59Z | en |
| dc.date.available | 2026-02-22T01:36:59Z | en |
| dc.date.issued | 1969 | en |
| dc.description.degree | Ph. D. | en |
| dc.format.extent | viii, 97 leaves | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.uri | https://hdl.handle.net/10919/141462 | en |
| dc.language.iso | en | en |
| dc.publisher | Virginia Polytechnic Institute | en |
| dc.relation.isformatof | OCLC# 08516595 | en |
| dc.rights | In Copyright | en |
| dc.rights.uri | http://rightsstatements.org/vocab/InC/1.0/ | en |
| dc.subject.lcc | LD5655.V856 1969.S5 | en |
| dc.subject.lcsh | Broilers (Chickens) | en |
| dc.subject.lcsh | Poultry as food | en |
| dc.title | Biochemical composition of broiler meat as affected by age, sex, thawing and cooking | en |
| dc.type | Dissertation | en |
| dc.type.dcmitype | Text | en |
| thesis.degree.discipline | Animal Science | en |
| thesis.degree.grantor | Virginia Polytechnic Institute | en |
| thesis.degree.level | doctoral | en |
| thesis.degree.name | Ph. D. | en |
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