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2 홍의철, "토종오리 대형종의 육성기 능력" 한국가금학회 39 (39): 143-149, 2012
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1 김학규, "토종오리 육용종의 생산성과 도체수율" 한국가금학회 39 (39): 45-52, 2012
2 홍의철, "토종오리 대형종의 육성기 능력" 한국가금학회 39 (39): 143-149, 2012
3 Pingel, H., "Waterfowl production for food security" 5-15, 2009
4 Alvarado, C. Z., "The influence of postmortem electrical stimulation on rigor mortis development, calpastatin activity, and tenderness in broiler and duck pectoralis" 79 : 1364-1368, 2000
5 Lyon, C. E., "The effect of holding time and added salt on pH and functional properties of chicken meat" 63 : 1952-1957, 1984
6 Holownia, K., "Pink color defect in poultry white meat as affected by endogenous conditions" 68 : 742-747, 2003
7 AOAC, "Official Methods of Analysis" Association of Official Analytical Chemists 2007
8 National Research Council, "Nutrients Requirements of Poultry" National Academic Press 1994
9 Lyon, C. E, "Effects of age and sex on the texture profile of hot stripped broiler breast meat" 63 : 2508-2510, 1984
10 Marwan M. Muwalla, "Effects of Strain on Performance, and Age at Slaughter and Duration of Post-chilling Aging on Meat Quality Traits of Broiler" 아세아·태평양축산학회 23 (23): 1645-1656, 2010
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