RELATIONSHIPS AMONG DIET COMPOSITION, FLESHING, FATNESS, AND EDIBLE QUALITY OF FEMALE ROASTING TURKEYS .1. FISH PRODUCTS IN STARTERS AND GROWERS

被引：6

作者：

MARSDEN, SJ

ALEXANDER, LM

LAMB, JC

LINTON, GS

机构：

来源：

POULTRY SCIENCE | 1957年 / 36卷 / 03期

关键词：

D O I：

10.3382/ps.0360635

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：635 / 646

页数：12

共 26 条

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[2] YIELD OF COOKED EDIBLE PORTION OF YOUNG ROASTED TURKEY [J].

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[3] TURKEY TEMPERATURE AS THE END POINT IN ROASTING [J].

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SCHOPMEYER, GE ;

LAMB, JC ;

MARSDEN, SJ .

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[4]

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[7] The relative nature of human preference with an example in the palatability of different varieties of sweet corn [J].

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[8]

GORDEUK A, 1954, CANADIAN POULTRY REV, V78, P42

[9]

HANSON HL, 1954, FOOD TECHNOL-CHICAGO, V8, P372

[10]

HANSON HL, 1955, FOOD TECHNOL-CHICAGO, V9, P56

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