Cooking Characteristics, Yields and Tissue Composition of Small White Turkeys as Affected by Back Finish Grade, Sex and Strain-Reference-Cited by-同舟云学术

Cooking Characteristics, Yields and Tissue Composition of Small White Turkeys as Affected by Back Finish Grade, Sex and Strain

Published:1981-07 Issue:3 Volume:14 Page:209-213
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Moran E.T.

Publisher

Elsevier BV

Subject

General Computer Science

Reference7 articles.

1. Canada Agricultural Products Act. 1959. Livestock and livestock products, dressed and eviscerated poultry regulations. SOR/ 59-368, P.C. 1959-1211. Queen's Printer, Ottawa, ON.

2. Eating quality of large white turkeys as influenced by age and sex;Larmond;Can. Inst. Food Technol. J.,1971

3. Finish and breast oil basting effects on the broiler torn: organoleptic value;Larmond,1980

4. Effect of absolute alterations in energy concentration of developing and finishing diets for the large white turkey on performance and quality with a note on the correlation of back skin fat and grade of finish;Moran;Br. Poult. Sci.,1969

5. Sex and age related production efficiency, grades and yields with the small white broiler-fryer type turkey;Moran;Poultry Sci.,1971

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