Comparison of Carcass and Cooking Yields Across Five Weight Classes for Seven Commercially Available Ready-to-Cook Duckling Brands-Reference-Cited by-同舟云学术

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Comparison of Carcass and Cooking Yields Across Five Weight Classes for Seven Commercially Available Ready-to-Cook Duckling Brands

Published:1987-06 Issue:6 Volume:66 Page:995-1000
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

SHELDON B.W.,TARVER F.R.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/66/6/995/4433175/poultrysci66-0995.pdf

Reference3 articles.

1. Carlson, C. W., W. W. Marion, B. F. Miller, and T. L. Goodwin, 1975. Factors affecting poultry meat yields. Bull. 630. North Central Reg. Res. Pub. No. 226, South Dakota State Univ., Brookings, SD.

2. SAS User’s Guide,1982

3. Yields from commercially available ready-to-cook ducklings;Sheldon;Poultry Sci.,1982

Cited by 3 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. Influence of Processing on Product Quality and Yield;Processing of Poultry;1995

2. Duckling and Chicken Processing Yields and Breast Meat Tenderness;Poultry Science;1992-01

3. EVALUATION OF DUCKLING BREAST MEAT SUBJECTED TO DIFFERENT METHODS OF FURTHER PROCESSING AND COOKING;Journal of Muscle Foods;1991-10

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