The Effect of Two Different Rations and Two Management Practices on Certain Nutrients in Poultry Meat
Open Access
- 1 July 1963
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 42 (4) , 843-845
- https://doi.org/10.3382/ps.0420843
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Factors Affecting Poultry FlavorPoultry Science, 1961
- EFFECT OF COOKING and CARCASS PART ON THE METHIONINE and CYSTINE CONTENT OF CHICKEN MEATa,bJournal of Food Science, 1960
- THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF CHICKEN TISSUES, AS AFFECTED BY COOKING AND FROZEN STORAGEJournal of Food Science, 1949
- VITAMIN AND AMINO ACID CONTENT OF PROCESSED CHICKEN MEAT PRODUCTSJournal of Food Science, 1949