1. Quality of frozen boneless turkey roasts precooked to different internal temperatures;Cash;Food Technol.,1968
2. Precooked turkey;Cipra;Flavor and certain changes caused by refrigeration and reheating. Food Technol.,1970
3. Hamm, R., 1960. In: Biochemistry of Meat Hydration. pp. 355-443. Adv. Food Res. 10.
4. Development of rancidity during short-time storage of cooked poultry meat;Jacobson;Agri. Food Chem.,1970
5. Phosphates improve poultry;Mahon;Food Engin.,1962