TURKEY TEMPERATURE AS THE END POINT IN ROASTING

被引：14

作者：

ALEXANDER, LM

SCHOPMEYER, GE

LAMB, JC

MARSDEN, SJ

机构：

来源：

关键词：

D O I：

10.3382/ps.0300520

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：520 / 524

页数：5

共 16 条

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

ALEXANDER, LM ;

SCHOPMEYER, GE ;

MARSDEN, SJ .

[2]

ALEXANDER LM, 1941, USDA FARMERS B, V1888

[3]

BRYANT RL, 1939, VIRGINIA AGR EXPT ST, V321

[4]

CARLIN F, 1949, FOOD TECHNOL-CHICAGO, V3, P156

[5]

COVER S, 1937, TEXAS AGR EXPT STA B, V542

[6]

COVER SYLVIA, 1941, FOOD RES, V6, P233

[7]

FAUST H, 1943, SELECTING DRESSING D

[8]

LOWE B, 1943, EXPT COOKERY CHEM PH, P262

[9]

LOWE B, 1937, EXPT COOKERY, P248

[10]

NORTH MO, 1943, U WYOMING AGR EXPT S, V264