A COMPARISON OF FIVE CURE PROCEDURES FOR SMOKED TURKEYS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb10024.x/fullpdf
Reference26 articles.
1. A Study of Turkey Curing and Smoking
2. Dry Versus Liquid Smoke Curing of Turkeys
3. Smoked Pheasant: Levels of Curing Brine and Frozen Storage Intervals
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