Organoleptic and Histological Characteristics of Fresh and Frozen Stored Turkey Fed High-Density and Low-Density Rations ,
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/34/3/640/4356331/poultrysci34-0640.pdf
Reference12 articles.
1. Turkey temperature as the end point in roasting;Alexander;Poultry Sci.,1951
2. Yield of cooked edible portion of young roasted turkey;Alexander;Poultry Sci.,1948
3. The effect of cod liver oil upon flavor in poultry meat;Carrick;Poultry Sci.,1926
4. Palatability and histological changes occurring in New York dressed broilers held at 1.7°C. (35°F.);Hanson;Food Research,1942
5. Why hauling shrinks vary;King;U. S. Egg Poultry Mag.,1950
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1. SUBJECTIVE AND OBJECTIVE METHODS FOR ESTIMATING DONENESS IN WATER-COOKED BROILER THIGHS;Journal of Food Science;1975-01
2. Tenderness Scores and Warner-Bratzler Shear Values for Broilers and Beltsville White Turkeys Fed Different Cereal Grains;Poultry Science;1961-03
3. Quality of the Cooked Meat of Turkeys Fed Animal or Vegetable Protein Diets with Vitamin and Fat Supplements;Poultry Science;1958-11
4. A PHOTOMICROGRAPHIC METHOD FOR ESTIMATING THE QUANTITY AND DISTRIBUTION OF FAT IN MUSCLE TISSUEb;Journal of Food Science;1958-01
5. EFFECT OF XANTHOPHYLL ON THE PALATABILITY AND FAT STABILITY OF FRESH AND FROZEN BROAD-BREASTED BRONZE TURKEYSb;Journal of Food Science;1958-01
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