1. Flavor, bacterial and TBA changes in ground turkey patties treated with antioxidants;Dawson;Poultry Sci.,1975
2. Dickson, J. B., 1968. Comparison of antioxidants in turkey steak patties stored at 0° F. M.S. Thesis, Iowa State University, Ames, Iowa.
3. El-Gharbawi, M. I., 1964. Chemical and physio-chemical changes in lipids and other constituents of freeze-dried raw beef during storage under modified atmosphere. Ph.D. Thesis, Michigan State University, East Lansing, Michigan
4. Fatty acids in neutral lipids and phospholipids from chicken tissues;Katz;J. Food Sci.,1966
5. Rate of heating during precooking in foil and quality of boneless turkey roasts stored at 0° F;Martinson;Food Tech.,1968