1. American Meat Science Association, 1978. Guidelines for Cookery and Sensory Evaluation of Meat. Chicago, IL.
2. Official Methods of Analysis,1970
3. The effect of level of skin on the quality of chicken frankfurters;Baker;Poultry Sci.,1968
4. Increased utilization of fowl meat;Brekke;Inst. Food Technol., Muscle Foods Div. Newsletter,1983
5. Meat yield in turkeys;Clayton;Br. Poult. Sci.,1978