Cooked, Edible Meat in Parts of Poultry. II. Geese-Reference-Cited by-同舟云学术

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Cooked, Edible Meat in Parts of Poultry. II. Geese

Published:1956-03 Issue:3 Volume:32 Page:211-213
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

Deskins Barbara,Winter A.R.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference4 articles.

1. Winter, A. R., and Malinovsky, E.: Dressing poultry—live bird to freezer. Ohio State Univ. Ext. Bull. 344, June 1954.

2. Market possibilities and yields of goslings dressed at various ages;Snyder;Poultry Sci.,1953

3. Cooked, edible meat in parts of chicken. 1. Broilers;Tadle;J. Am. Dietet. A.,1955

Cited by 6 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. Studies with Confinement-Reared Goslings;Poultry Science;1984-03

2. Some Factors Affecting Meat Yield from Young Ducks;Poultry Science;1977-07

3. Anatomical Development of White Chinese Geese;Poultry Science;1965-05

4. The Effect of Protein and Energy Levels of the Ration on Carcass Characteristics of White Chinese Geese;Poultry Science;1963-07

5. Market Possibilities and Yields of Muscovy Ducks Dressed at Various Ages;Poultry Science;1962-05

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