ESTIMATING COOKING TIMES AND MEAT YIELDS FROM ROASTED TURKEYS-Reference-Cited by-同舟云学术

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ESTIMATING COOKING TIMES AND MEAT YIELDS FROM ROASTED TURKEYS

Published:1980-05 Issue:3 Volume:45 Page:629-631
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BERRY J. G.,STADELMAN W. J.,PRATT D. E.,SWEAT V. E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb04117.x/fullpdf

Reference11 articles.

Cited by 7 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. Cooking frozen Turkey: duration, yield and stuffing alterations with solid-state starting temperature;Poultry Science;2015-08

2. Temperature Histories at Critical Points and Recommended Cooking Time for Whole Turkeys Baked in a Conventional Oven;Journal of Food Science;2008-06-28

3. Injecting Fats into Breast Meat of Turkey Carcasses Differing in Finish and Retention After Cooking;Journal of Food Science;1992-09

4. SMALL-TYPE TOM TURKEYS VERSUS HEAVY-TYPE HENS MARKETED AT MEDIUM WEIGHT: PERFORMANCE, CARCASS CHARACTERISTICS, SENSORY EVALUATION, AND THE EFFECT OF COMMERCIAL BASTING OF THE BREAST WITH OIL;Canadian Journal of Animal Science;1987-09-01

5. The Use of a Central Composite Rotatable Design with Response Surface Analysis to Predict Turkey Breast and Thigh Meat Quality Characteristics;Poultry Science;1986-03

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