Author:
Goertz Grayce E.,Tinklin Gwendolyn L.,Yail Gladys E.
Subject
Nutrition and Dietetics,Food Science
Reference9 articles.
1. Morris, E.: Cookery methods used for cut-up turkey. Unpublished problem in foods, Kansas State College, 1946.
2. Private communication, 1948.
3. Private communication, 1947.
4. The effect of certain fish meals and fish oils in the ration on the flavor of turkey;Asmundson;Poultry Sci.,1938
5. The effect of tissue fat stability on deterioration of frozen poultry;Schreiber;Poultry Sci.,1947
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2 articles.
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