EVALUATION OF TURKEY BONING TECHNIQUES

[1] BATESMITH EC, 1948, ADV FOOD RES, V1, P1

[2] BATESMITH EC, 1939, J PHYSIOL, V96, P176

[3] BENJAMIN EW, 1960, MARKETING POULTRY PR

[4] DEFREMERY D, 1963, P MEAT TENDERNESS S, P99

[5] FARMS N, 1963, POULTRY PROCESSING, V69, P16

[6] HAFFERT WA, 1966, BROILER INDUSTRY, V29, P20

[7] JACK JW, 1965, NEW MARKETABLE POULT

[8] KILPATRICK L, 1960, USDA7 MARK B

[9] MANDIGO R. W., 1966, FOOD TECHNOL, V20, P186

[10] MARSHALL JH, 1964, 998 CORN U AGR EXPT

[1] BATESMITH EC, 1948, ADV FOOD RES, V1, P1

[2] BATESMITH EC, 1939, J PHYSIOL, V96, P176

[3] BENJAMIN EW, 1960, MARKETING POULTRY PR

[4] DEFREMERY D, 1963, P MEAT TENDERNESS S, P99

[5] FARMS N, 1963, POULTRY PROCESSING, V69, P16

[6] HAFFERT WA, 1966, BROILER INDUSTRY, V29, P20

[7] JACK JW, 1965, NEW MARKETABLE POULT

[8] KILPATRICK L, 1960, USDA7 MARK B

[9] MANDIGO R. W., 1966, FOOD TECHNOL, V20, P186

[10] MARSHALL JH, 1964, 998 CORN U AGR EXPT