Palatability and Doneness of Right and Left Sides of Turkeys Roasted to Selected End Point Temperatures-Reference-Cited by-同舟云学术

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Palatability and Doneness of Right and Left Sides of Turkeys Roasted to Selected End Point Temperatures

Published:1964-07 Issue:4 Volume:43 Page:812-817
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Goertz Grayce E.,Watson Mary Ann

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/43/4/812/4307947/poultrysci43-0812.pdf

Reference8 articles.

1. Quality of whole turkey and turkey rolls;Augustine;J. Am. Dietet. Assoc.,1962

2. Turkey temperature as the end point in roasting;Alexander;Poultry Sci.,1951

3. Doneness of frozen, defrosted turkey halves roasted to several end point tem-peratures;Goertz;Food Technology,1960

4. Roasting half and whole turkey hens;Goertz;Effect of varying oven temperatures. J. Am. Dietet. Assoc.,1960

5. The defrosting method and palatability of poultry;Hoffert;Food Technology,1952

Cited by 15 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. Injecting Fats into Breast Meat of Turkey Carcasses Differing in Finish and Retention After Cooking;Journal of Food Science;1992-09

2. SELF-ASSESSMENT QUESTIONNAIRE;Journal of the American Dietetic Association;1987-12

3. Subjective and Objective Evaluation of Meat from Turkeys Differing in Basting and Final Internal Cooking Temperature;Canadian Institute of Food Science and Technology Journal;1987-04

4. The Use of a Central Composite Rotatable Design with Response Surface Analysis to Predict Turkey Breast and Thigh Meat Quality Characteristics;Poultry Science;1986-03

5. Comparison of Meat Quality Between the Right and Left Roasted Turkey Halves;Poultry Science;1986-03

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