Black Sea Journal of Agriculture
Geese Meat Production
Yazarlar: Elif CİLAVDAROĞLU, Umut Sami YAMAK, Mehmet Akif BOZ
Cilt 3 , Sayı 1 , 2020 , Sayfalar 66 - 70
Konular:Mühendislik, Ziraat
Anahtar Kelimeler:Geese meat,Production systems,Geese genotype
Özet: Geese production has developed rapidly globally in the past decade. Geese are reared for their meat, fatty livers and down feathers. Intensive, semi-intensive, extensive, and conventional production systems could be preferred for geese meat production. The aim of this review is to give general information about geese meat production. Moreover, genotypes used in geese meat production systems, the slaughter age, and live weight examined regarding production systems.
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BibTex
KOPYALA
@article{2020, title={Geese Meat Production}, volume={3}, number={1}, publisher={Black Sea Journal of Agriculture}, author={Elif CİLAVDAROĞLU,Umut Sami YAMAK,Mehmet Akif BOZ}, year={2020}, pages={66–70} }
APA
KOPYALA
Elif CİLAVDAROĞLU,Umut Sami YAMAK,Mehmet Akif BOZ. (2020). Geese Meat Production (Vol. 3, pp. 66–70). Vol. 3, pp. 66–70. Black Sea Journal of Agriculture.
MLA
KOPYALA
Elif CİLAVDAROĞLU,Umut Sami YAMAK,Mehmet Akif BOZ. Geese Meat Production. no. 1, Black Sea Journal of Agriculture, 2020, pp. 66–70.