1. Packages poultry better way;Anonymous;Food Engineering,1970
2. Processor eliminates water-chill method to produce superior poultry products;Anonymous;Quick Frozen Foods,1970
3. Factors influencing tenderness of principal muscles comparing the poultry carcass;Koonz;Food Technol.,1954
4. Factors affecting the palatability of poultry with emphasis on histological postmortem changes;Lowe;Advances in Food Research,1948
5. Evaluation of turkey boning techniques;Nixon;Poultry Sci.,1967