Turkey Temperature as the End Point in Roasting
Open Access
- 1 July 1951
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 30 (4) , 520-524
- https://doi.org/10.3382/ps.0300520
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Yield of Cooked Edible Portion of Young Roasted TurkeyPoultry Science, 1948
- EFFECTS OF AGING, FREEZING RATE, AND STORAGE PERIOD ON PALATABILITY OF BROILERS1Journal of Food Science, 1945
- EFFECT OF METAL SKEWERS ON COOKING TIME AND TEXDERNESS OF BEEF1Journal of Food Science, 1941