Factors Affecting Quality and Tenderness in Turkey Steaks-Reference-Cited by-同舟云学术

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Factors Affecting Quality and Tenderness in Turkey Steaks

Published:1965-05 Issue:3 Volume:44 Page:669-673
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Taylor M. Hal,Fry Jack L.,Smith Lewis T.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/44/3/669/4387524/poultrysci44-0669.pdf

Reference15 articles.

1. Association of Official Agricultural Chemists 1960. Methods of Analysis. Ninth edition. Assoc. of Official Agricultural Chemists, Washington, D.C.

2. Merchandising of boneless turkey steaks to help increase the per capita consumption;Beanblossom,1948

3. Retailing turkey parts;Bransom;Texas Agr. Exp. Sta. Pub.,1959

4. Experimental Designs;Cochran,1957

5. Experiments with the preparation and storage of turkey steaks;Conner;Poultry Sci.,1953

Cited by 4 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. FACTORS AFFECTING ADHESION OF COATING TO POULTRY SKIN. EFFECT OF AGE, METHOD OF CHILLING, AND SCALD TEMPERATURE ON POULTRY SKIN ULTRASTRUCTURE;Journal of Food Science;1980-05

2. Effect of Skin Content on Some Properties of Poultry Meat Loaves;Poultry Science;1978-09

3. Eating Quality of Turkey Roulades: Effect of Skin Level and Cooking Method;Poultry Science;1972-05

4. Meat Tenderness in the Avian Species;World's Poultry Science Journal;1967-01-01

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