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Turkey Temperature as the End Point in Roasting

  • Published:1951-07 Issue:4 Volume:30 Page:520-524
  • ISSN:0032-5791
  • Container-title:Poultry Science
  • language:en
  • Short-container-title:Poultry Science

Author:

Alexander Lucy M.,Schopmeyer Geace E.,Lamb Jessie C.,Marsden Stanley J.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference16 articles.

1. Poultry cooking;Alexander;U.S.D.A. Farmers' Bul.,1941

2. Yield of cooked edible portion of young roasted turkey;Alexander;Poultry Sci.,1948

3. Fishy flavor in turkey meat caused by feeding Menhaden fish meal;Bryant;Virginia Agr. Expt. Sta. Bul.,1939

4. The effect of aging versus aging, freezing and thawing on the palatability of eviscerated poultry;Carlin;Food Tech.,1949

5. The effect of temperature and time of cooking on the tenderness of roasts;Cover;Texas Agr. Expt. Sta. Bul.,1937

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