Effect of Cooking Method on the Quality of Turkey Breast Meat Cooked from the Frozen State
Open Access
- 1 July 1968
- journal article
- Published by Elsevier in Poultry Science
- Vol. 47 (4) , 1281-1283
- https://doi.org/10.3382/ps.0471281
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Effect of Cooking Methods on Palatability, Hypoxanthine and Uric Acid Content of Dark Turkey MeatPoultry Science, 1968
- Braised Turkey Roast Quality as Related to Roasting Pan CompositionPoultry Science, 1965