Turkey Lipid Characteristics: Influence of Sex, Age and Estradiol-17 Beta-Monopalmitate
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/48/1/274/4527522/poultrysci48-0274.pdf
Reference18 articles.
1. Fatty acid oxidation by poultry meat extract;Clegg;Poultry Sci.,1953
2. Seasonal and sex patterns in fat composition of growing lambs;Cramer;J. Animal Sci.,1964
3. Multiple range and multiple F tests;Duncan;Biometrics,,1955
4. The influence of temperature and bag breakage on the quality of frozen turkey carcasses;Hartung;Poultry Sci.,1965
5. Fat rancidity in eviscerated poultry. IV. The effect of variation in dietary fat, ethanolamine and choline on the characteristics of the fat extracted from turkeys;Hite;Poultry Sci.,1949
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1. The Effect of Age, Sex, and Anatomical Location on the Fatty Acid Composition of Pheasant Meat;Poultry Science;1985-06
2. Finishing Broiler Toms Using an Estradiol 17β Implant Together with a High Energy-Low Protein Final Feed;Poultry Science;1983-06
3. RELATIONSHIP OF AGE TO GENERAL COMPOSITION, SKIN THICKNESS, PHOSPHOLIPID CONTENT AND ENZYMATIC ACTIVITY IN TURKEYS;Journal of Food Science;1974-03
4. The Effect of Dietary Fat and Storage Temperature on the Storage Stability of Turkey Meat;Poultry Science;1973-01
5. Influence of Age on the Fatty Acid Composition of Breast and Thigh Muscles of Male Turkeys;Agricultural and Biological Chemistry;1972-12
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