The Effect of Certain Fish Meals and Fish Oils in the Ration on the Flavor of the Turkey-Reference-Cited by-同舟云学术

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The Effect of Certain Fish Meals and Fish Oils in the Ration on the Flavor of the Turkey

Published:1938-03 Issue:2 Volume:17 Page:147-151
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Asmundson V.S.,Jukes T.H.,Fyler Harriet Morgan,Maxwell Margaret Lee

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/17/2/147/4313503/poultrysci17-0147.pdf

Reference3 articles.

1. Fishy flavor in turkeys;Cosby,1937

2. Fishy flavor and odor in turkey meat;Marble;Poul. Sci.,1937

3. Turkey cookery;Niles,1937

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Poultry Meat Flavor;Handbook of Meat, Poultry and Seafood Quality;2012-06-11

2. N-3 fatty acid enrichment and oxidative stability of broiler chicken (A review);Acta Alimentaria;1999-08

3. Manipulation of then-3 polyunsaturated fatty acid composition of avian eggs and meat;World's Poultry Science Journal;1997-06-01

4. Manipulating the fatty acid composition of poultry meat and eggs for the health conscious consumer;World's Poultry Science Journal;1993-11-01

5. Flavor of Poultry Meat – A Review;Canadian Institute of Food Science and Technology Journal;1982-01

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