Carcass and Meat Differentiation of Burnt and Stripped Sheeps in Benin

Simple item page
dc.contributor.authorSALIFOU, CHAKIRATH FOLAKÊ ARIKÊ
dc.contributor.authorDAHOUDA, Mahamadou
dc.contributor.authorAHOUNOU, GBÊNAGNON SERGE
dc.contributor.authorOLUTCHI, Samirath
dc.contributor.authorAGOSSA, Raoul
dc.contributor.authorKONSAKA, BERNADETTE M.
dc.contributor.authorYOUSSAO ABDOU KARIM, ISSAKA
dc.date.accessioned2026-06-02T16:06:57Z
dc.date.available2026-06-02T16:06:57Z
dc.date.issued2020
dc.identifier.otherBECDB-10949
dc.identifier.urihttps://dspace.uac.bj/handle/123456789/9709
dc.language.isofr
dc.relation.ispartofAsian Journal of Biothechnology
dc.subjectcarcass yield
dc.subjecttechnological organoleptic
dc.subjectquality meat
dc.subjectsheep burnt
dc.subjectstripped
dc.titleCarcass and Meat Differentiation of Burnt and Stripped Sheeps in Benin
dc.typeArticle

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
5885322426e4f0227c1c5d43240a0415.pdf
Size:
549.3 KB
Format:
Adobe Portable Document Format
Download

Collections

Articles