Quality and Stability of Turkeys as a Function of Dietary Fat
Open Access
- 1 January 1953
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 32 (1), 82-88
- https://doi.org/10.3382/ps.0320082
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Variety as a Factor in Fleshing, Fatness and Edible Quality of TurkeysPoultry Science, 1952
- Chemical Characteristics of Turkey Carcass Fat as a Function of Dietary FatPoultry Science, 1952
- Estimation of monocarbonyl compounds in rancid foodsJournal of Oil & Fat Industries, 1951
- The role of dietary fat in the quality of fresh and frozen storage turkeysJournal of Oil & Fat Industries, 1951
- Effect of Prefreezing Hold Time and Antioxidant Spray on Storage Stability of Frozen Eviscerated TurkeysPoultry Science, 1950
- 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