Duckling and Chicken Processing Yields and Breast Meat Tenderness
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/71/1/197/4344812/poultrysci71-0197.pdf
Reference22 articles.
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2. Red and white fiber content and associated post-mortem properties of seven porcine muscles;Beecher;J. Food Sci.,1965
3. Comparative studies on carcass yields in duck and hen;Brahma;Haryana Vet.,1985
4. Processing, parts, and deboning yields of four ages of broilers;Chen;Poultry Sci.,1987
5. The effect of extended holding time, temperature, and dietary energy on yields of broilers;Chen;Poultry Sci.,1983
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