QUALITY AND STABILITY OF TURKEYS AS A FUNCTION OF DIETARY FAT

[1] ASMUNDSON V. S., 1938, POULTRY SCI, V17, P147, DOI 10.3382/ps.0170147

[2] CHEMICAL CHARACTERISTICS OF TURKEY CARCASS FAT AS A FUNCTION OF DIETARY FAT [J]. POULTRY SCIENCE, 1952, 31 (02) : 354 - 369

[3] THE ROLE OF DIETARY FAT IN THE QUALITY OF FRESH AND FROZEN STORAGE TURKEYS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1951, 28 (04) : 162 - 164

[4] MARBLE D. R., 1938, Poultry Science, V17, P49, DOI 10.3382/ps.0170049

[5] VARIETY AS A FACTOR IN FLESHING, FATNESS AND EDIBLE QUALITY OF TURKEYS [J]. POULTRY SCIENCE, 1952, 31 (03) : 433 - 443

[6] ESTIMATION OF MONOCARBONYL COMPOUNDS IN RANCID FOODS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1951, 28 (05) : 215 - 218

[7] EFFECT OF PREFREEZING HOLD TIME AND ANTIOXIDANT SPRAY ON STORAGE STABILITY OF FROZEN EVISCERATED TURKEYS [J]. POULTRY SCIENCE, 1950, 29 (03) : 347 - 350

[8] 1944, AHD74 US BUR AN IND

[1] ASMUNDSON V. S., 1938, POULTRY SCI, V17, P147, DOI 10.3382/ps.0170147

[2] CHEMICAL CHARACTERISTICS OF TURKEY CARCASS FAT AS A FUNCTION OF DIETARY FAT [J]. POULTRY SCIENCE, 1952, 31 (02) : 354 - 369

[3] THE ROLE OF DIETARY FAT IN THE QUALITY OF FRESH AND FROZEN STORAGE TURKEYS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1951, 28 (04) : 162 - 164

[4] MARBLE D. R., 1938, Poultry Science, V17, P49, DOI 10.3382/ps.0170049

[5] VARIETY AS A FACTOR IN FLESHING, FATNESS AND EDIBLE QUALITY OF TURKEYS [J]. POULTRY SCIENCE, 1952, 31 (03) : 433 - 443

[6] ESTIMATION OF MONOCARBONYL COMPOUNDS IN RANCID FOODS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1951, 28 (05) : 215 - 218

[7] EFFECT OF PREFREEZING HOLD TIME AND ANTIOXIDANT SPRAY ON STORAGE STABILITY OF FROZEN EVISCERATED TURKEYS [J]. POULTRY SCIENCE, 1950, 29 (03) : 347 - 350

[8] 1944, AHD74 US BUR AN IND