The Effect of Aging Time, Sex, Strain and Age on Cooking Time of Turkey Meat ,
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/45/2/359/4352450/poultrysci45-0359.pdf
Reference13 articles.
1. Turkey temperature as the end point on roasting;Alexander;Poultry Sci.,1951
2. Multiple range and multiple F tests;Duncan;Biometrics,1955
3. Doneness of frozen, defrosted turkey halves roasted to several end point temperatures;Goertz;Food Technol.,1960
4. Roasting half and whole turkey hens. Effects of varying oven temperatures;Goertz;J. Am. Dietet. Assoc.,1960
5. Palatability and doneness of right and left sides of turkeys roasted to selected end point temperatures;Goertz;Poultry Sci.,1964
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1. SMALL-TYPE TOM TURKEYS VERSUS HEAVY-TYPE HENS MARKETED AT MEDIUM WEIGHT: PERFORMANCE, CARCASS CHARACTERISTICS, SENSORY EVALUATION, AND THE EFFECT OF COMMERCIAL BASTING OF THE BREAST WITH OIL;Canadian Journal of Animal Science;1987-09-01
2. Comparison of Meat Quality Between the Right and Left Roasted Turkey Halves;Poultry Science;1986-03
3. Poultry Muscle as Food;Muscle As Food;1986
4. Heating Curves During Roasting of Turkeys;Poultry Science;1984-02
5. ESTIMATING COOKING TIMES AND MEAT YIELDS FROM ROASTED TURKEYS;Journal of Food Science;1980-05
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