The Flavor of Modern- and Old-Type Chickens-Reference-Cited by-同舟云学术

The Flavor of Modern- and Old-Type Chickens

Published:1959-09 Issue:5 Volume:38 Page:1071-1078
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Hanson H.L.,Campbell A.A.,Kraft A.A.,Gilpin G.L.,Harkin A.M.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/38/5/1071/4331215/poultrysci38-1071.pdf

Reference8 articles.

1. Anonymous, 1957. The poultry and egg situation. U. S. Dept. Agr., Agr. Marketing Service, Poultry & Egg Situation 192.

2. The flavor of modern-type broilers;Brant,1958

3. Experimental Designs;Cochran,1950

4. Duncan, D. B., and R. G. Bonner 1954. Simultaneous confidence intervals derived from multiple F tests. Virginia Agri. Expt. Sta. Tech. Rept. 10a, Blacksburg, Va., 12 pp.

5. Statistical Tables for Biological, Agricultural, and Medical Research, Table XX. Ed. 3 rev. and enl.;Fisher,1949

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1. Poultry Meat Flavor;Handbook of Meat, Poultry and Seafood Quality;2012-06-11

2. Flavor of Poultry Meat – A Review;Canadian Institute of Food Science and Technology Journal;1982-01

3. P;Foods and Food Production Encyclopedia;1982

4. Influence of Low Glucosinolate (cv. Tower) Rapeseed Meal on the Eating Quality of Broiler Chickens. I. Subjective Evaluation by a Trained Test Panel and Objective Measurements;Poultry Science;1980-03

5. Influence of Rapeseed Meal on the Eating Quality of Chicken I. Subjective Evaluation by a Trained Taste Panel and Objective Measurements;Poultry Science;1979-01