Variety as a Factor in Fleshing, Fatness and Edible Quality of Turkeys
Open Access
- 1 May 1952
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 31 (3), 433-443
- https://doi.org/10.3382/ps.0310433
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Organoleptic tests in the food industry. I. General introduction and quality of animal productsJournal of the Society of Chemical Industry, 1949
- Yield of Cooked Edible Portion of Young Roasted TurkeyPoultry Science, 1948
- The Composition of Turkeys of Different Varieties and StrainsPoultry Science, 1943
- EFFECT OF METAL SKEWERS ON COOKING TIME AND TEXDERNESS OF BEEF1Journal of Food Science, 1941
- THE FLAVOR OF MEAT AND MEAT PRODUCTS1Journal of Food Science, 1937