Tenderness Scores and Warner-Bratzler Shear Values for Broilers and Beltsville White Turkeys Fed Different Cereal Grains
Open Access
- 1 March 1961
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 40 (2), 488-493
- https://doi.org/10.3382/ps.0400488
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Dressing and Cooking Losses, Juiciness and Fat Content of Poultry Fed Cereal Grains. Part 2. BroilersPoultry Science, 1961
- Dressing and Cooking Losses, Juiciness and Fat Content of Poultry Fed Cereal Grains. Part 1. Beltsville White TurkeysPoultry Science, 1961
- A PHOTOMICROGRAPHIC METHOD FOR ESTIMATING THE QUANTITY AND DISTRIBUTION OF FAT IN MUSCLE TISSUEa,bJournal of Food Science, 1958
- Relationships among Diet Composition, Fleshing, Fatness, and Edible Quality of Female Roasting TurkeysPoultry Science, 1957
- Organoleptic and Histological Characteristics of Fresh and Frozen Stored Turkey Fed High-Density and Low-Density Rations ,Poultry Science, 1955
- Factors Affecting the Palatability of Poultry with Emphasis on Histological Post-mortem ChangesPublished by Elsevier ,1948