A Comparison of Dressing Percentages and Yield of Edible Cooked Meat in Five Strains of Turkeys as Broilers and as Mature Stock
Open Access
- 1 March 1956
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 35 (2), 333-338
- https://doi.org/10.3382/ps.0350333
Abstract
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