Some Factors Affecting Meat Yield from Young Ducks
Open Access
- 1 July 1977
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 56 (4) , 1145-1147
- https://doi.org/10.3382/ps.0561145
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Flavor of Reheated Roast DuckPoultry Science, 1975
- Cooked, Edible Meat in Parts of Poultry. II. GeeseJournal of the American Dietetic Association, 1956
- Market Possibilities and Yields of Goslings Dressed at Various AgesPoultry Science, 1953