1. Yield of cooked meat from different types of poultry;Dawson;J. Home Econ.,1960
2. Moisture levels in frozen poultry as related to thawing losses, cooking losses and palatability. 1. Chicken broilers;Froning;Poultry Sci.,1960
3. Comparison of rate of cooking and doneness of fresh unfrozen and frozen, defrosted turkey hens;Goertz;Food Technol.,1960
4. Experimental Cookery, p. 220;Lowe,1955
5. Extended and corrected tables of the upper percentage points of the studentized range;May;Biometrika,1952