1. Influence of grinding, cooking and refrigerated storage on lipid stability in turkey;Dawson;Poultry Sci.,1976
2. Fundamental concepts in the design of experiments;Hicks,1973
3. A study of methods of testing and sampling for the determination of fat content of ground meat;Kelley;Food Technol.,1954
4. Effect of antioxidants on the stability of ground turkey;Olson,1977
5. Stabilization of chicken fat;Pereira;Poultry Sci.,1977