COMPARATIVE ASSESSMENT OF BROILER CARCASS  CHARACTERISTICS AND MEAT QUALITY UNDER OPEN AND  CLOSED HOUSE SYSTEMS

dc.contributor.author	De Silva, S.K.K.T.R.
dc.contributor.author	Kekunamullage, P.
dc.contributor.author	Adhikari, A.D.
dc.contributor.author	Kumari, M.A.A.P.
dc.date.accessioned	2023-09-22T06:54:17Z
dc.date.available	2023-09-22T06:54:17Z
dc.date.issued	2022
dc.identifier.citation	Proceedings of the 14th Annual Research Symposium 2022	en_US
dc.identifier.issn	2012-5623
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/5846
dc.language.iso	en	en_US
dc.publisher	Faculty of Agriculture, Rajarata University of Sri Lanka, Puliyankulama	en_US
dc.subject	Cooking losses	en_US
dc.subject	Physicochemical traits	en_US
dc.subject	Sensory evaluation	en_US
dc.title	COMPARATIVE ASSESSMENT OF BROILER CARCASS CHARACTERISTICS AND MEAT QUALITY UNDER OPEN AND CLOSED HOUSE SYSTEMS	en_US
dc.type	Article	en_US