EFFECT OF XANTHOPHYLL ON THE PALATABILITY AND FAT STABILITY OF FRESH AND FROZEN BROAD‐BREASTED BRONZE TURKEYSa,b
- 1 January 1958
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 23 (1) , 7-16
- https://doi.org/10.1111/j.1365-2621.1958.tb17532.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- The Effect of Tissue Fat Stability on Deterioration of Frozen Poultry ,Poultry Science, 1947