Author:
Harkin Alice M.,Kitzmiller Carroll,Gilpin Gladys L.,Marsden Stanley J.
Subject
Animal Science and Zoology,General Medicine
Reference12 articles.
1. Tenderness in poultry meat. I. An improved method of measuring;Cameron;Food Technol,1955
2. Comparison of two internal temperatures in the breast and in the thigh muscles as an indication of doneness in roasted turkey halves;Cooley,1956
3. Simultaneous confidence intervals derived from multiple range and multiple F tests;Duncan,1954
4. The effectiveness of different vitamin A sources for poultry;Gledhill;Poultry Sci.,1955
5. Organoleptic and histological characteristics of fresh and frozen stored turkey fed high-density and low-density rations;Goertz;Poultry Sci.,1955
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