المؤلفون: S. V. Bharathi Indu V. Raj

المصدر: International Journal of Current Microbiology and Applied Sciences. 10:309-315

مصطلحات موضوعية: Chemistry, Chicken feathers

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::da22ad9224309988bffdef3e41ad322e
https://doi.org/10.20546/ijcmas.2021.1007.033

المؤلفون: S. V. Bharathi Indu V. Raj

المصدر: International Journal of Current Microbiology and Applied Sciences. 10:449-451

مصطلحات موضوعية: chemistry.chemical_classification, Protein content, chemistry, Broiler, Chicken feathers, Food science, Layer (electronics), Amino acid

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::ec625f7b914eed631761466d8223da3f
https://doi.org/10.20546/ijcmas.2021.1007.049