Cooked, Edible Meat in Parts of Chicken . I. Broilers-Reference-Cited by-同舟云学术

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Cooked, Edible Meat in Parts of Chicken . I. Broilers

Published:1955-06 Issue:6 Volume:31 Page:597-600
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

Tadle Julieta,Lewis Martha Nelson,Winter A.R.,Jaap R.G.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference10 articles.

1. The National Food Situation. U.S.D.A. NFS-69,1954

2. Relation between cut-up chicken proportions and prices;Jull;U. S. Egg & Poultry Mag.,1943

3. Weights of parts and percent edible meat obtained from cut-up chickens;Harshaw;U. S. Egg & Poultry Mag.,1943

4. Rinear, E.: Why whack them up? U.S.D.A. Marketing Activities, December, 1952.

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Eviscerated Yield, Component Parts, and Meat, Skin and Bone Ratios in the Chicken Broiler;Poultry Science;1973-03

2. Cooking Techniques for Broiler Chickens;Journal of the American Dietetic Association;1971-12

3. Yields from Meat-Type Chickens at Five Ages1;Journal of the American Dietetic Association;1969-04

4. Effect of Method of Cookery on Shrinkage, Moisture and Ether Extractable Content of Broiler Legs and Thighs;Poultry Science;1964-07

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