The role of dietary fat in the quality of fresh and frozen storage turkeys
- 1 April 1951
- journal article
- conference paper
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 28 (4), 162-164
- https://doi.org/10.1007/bf02612066
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Effect of Prefreezing Hold Time and Antioxidant Spray on Storage Stability of Frozen Eviscerated TurkeysPoultry Science, 1950
- Fat Rancidity in Eviscerated Poultry ,Poultry Science, 1948
- Ultraviolet Absorption Method for the Determination of Polyunsaturated Constituents in Fatty Materials*Journal of the Optical Society of America, 1945
- The Effect of Certain Fish Meals and Fish Oils in the Ration on the Flavor of the TurkeyPoultry Science, 1938
- Fishy Flavor and Odor in Turkey MeatPoultry Science, 1938
- Studies in fat metabolism in the fowlBiochemical Journal, 1934