1. Official methods of analysis;Association of Official Agricultural Chemists,1975
2. Composition of foods; Poultry products; raw, processed prepared;Consumer and Food Economics Institute,1979
3. Methods for Chemical Analysis of Water and Waste;Environmental Protection Agency,1974
4. Chemical composition, carcass yield and tenderness of broilers as influenced by rearing methods and genetic strains;Evans;Poultry Sci.,1976
5. Eviscerated yield, component parts, and meat, skin and bone ratios in the chicken broiler;Hayse;Poultry Sci.,1973