Relationships among Diet Composition, Fleshing, Fatness, and Edible Quality of Female Roasting Turkeys
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/36/3/646/4385397/poultrysci36-0646.pdf
Reference11 articles.
1. Organoleptic and histological characteristics of fresh and frozen stored turkey fed high-density and low-density rations;Goertz;Poultry Sci.,1955
2. The composition of turkeys as affected by age and sex;Harshaw;Poultry Sci.,1940
3. Quality and stability of turkeys as a function of dietary fat;Klose;Poultry Sci.,1953
4. The role of dietary fat in the quality of fresh and frozen storage turkeys;Klose;J. Amer. Oil Chem. Soc.,1951
5. Effect of diet on the ether extract content of chicken muscles;Lewis;Poultry Sci.,1956
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1. Supplemental dietary L‐tryptophan effects on growth, meat quality, and brain catecholamine and indoleamine concentrations in Turkeys;British Poultry Science;1993-09
2. Meat Tenderness in the Avian Species;World's Poultry Science Journal;1967-01-01
3. Quality of Whole Turkey and Turkey Rolls;Journal of the American Dietetic Association;1962-11
4. Tenderness Scores and Warner-Bratzler Shear Values for Broilers and Beltsville White Turkeys Fed Different Cereal Grains;Poultry Science;1961-03
5. Dressing and Cooking Losses, Juiciness and Fat Content of Poultry Fed Cereal Grains. Part 1. Beltsville White Turkeys;Poultry Science;1961-01
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