Organoleptic and Histological Characteristics of Fresh and Frozen Stored Turkey Fed High-Density and Low-Density Rations ,
Open Access
- 1 May 1955
- journal article
- Published by Elsevier in Poultry Science
- Vol. 34 (3), 640-648
- https://doi.org/10.3382/ps.0340640
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Turkey Temperature as the End Point in RoastingPoultry Science, 1951
- High Efficiency and APF Concentrates in the Ration of the Laying FowlPoultry Science, 1951
- A Study of Variations in Muscles of Beef and ChickenJournal of Animal Science, 1949
- Experiences with High Protein Diets for Chicks and PoultsPoultry Science, 1949
- Yield of Cooked Edible Portion of Young Roasted TurkeyPoultry Science, 1948
- Factors Affecting the Palatability of Poultry with Emphasis on Histological Post-mortem ChangesPublished by Elsevier ,1948
- COMPARATIVE TENDERNESS OF REPRESENTATIVE BEEF MUSCLESJournal of Food Science, 1945
- PALATABILITY AND HISTOLOGICAL CHANGES OCCURRING IN NEW YORK DRESSED BROILERS HELD AT 1.7°C.(35°F.)1Journal of Food Science, 1942
- The Effect of Cod Liver Oil Upon Flavor in Poultry MeatPoultry Science, 1926