The Influence on Palatability of Certain Grain Combinations, Fish Solubles and a Vitamin B12-Aureomycin Supplement in Poultry Rations ,
Open Access
- 1 July 1955
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 34 (4) , 822-831
- https://doi.org/10.3382/ps.0340822
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- The Value of Fish Solubles and a Vitamin B12-Antibiotic Supplement in Chicken and Turkey Mash Mixtures Containing Ten Percent Meat ScrapsPoultry Science, 1953
- Palatability of Turkeys Fed Experimental Diets Containing Aureomycin and Fish ProductsPoultry Science, 1953
- Variety as a Factor in Fleshing, Fatness and Edible Quality of TurkeysPoultry Science, 1952
- Palatability of Experimental Estrogen-Treated Turkey FryersPoultry Science, 1952
- The role of dietary fat in the quality of fresh and frozen storage turkeysJournal of Oil & Fat Industries, 1951
- THIAMINE, RIBOFLAVIN, AND NIACIN COSTENT OF TURKEY TISSUES AS AFFECTED BY STORAGE AND COOKINGJournal of Food Science, 1949
- The Effect of Certain Fish Meals and Fish Oils in the Ration on the Flavor of the TurkeyPoultry Science, 1938
- Fishy Flavor and Odor in Turkey MeatPoultry Science, 1938