The Effect of Scalding Temperature on the Processing and Initial Appearance of Turkeys

Open Access

Publisher Website

1 March 1954

journal article
research article
Published by Elsevier in Poultry Science

Vol. 33 (2) , 274-279
https://doi.org/10.3382/ps.0330274

Abstract

No abstract available

This publication has 2 references indexed in Scilit:

Effect of Scalding Temperature on Quality of Stored Frozen Turkeys
Poultry Science, 1954
FROZEN STORAGE OF POULTRY: V. EFFECTS OF SOME PROCESSING FACTORS ON QUALITY
Canadian Journal of Research, 1949