The Yield of Edible Meat from Turkeys, Ducklings, and Different Market Classes of Chickens
Open Access
- 1 May 1952
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 31 (3) , 447-450
- https://doi.org/10.3382/ps.0310447
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- The Composition of Turkeys of Different Varieties and StrainsPoultry Science, 1943
- Dressing Shrinkages of Bronze TurkeysPoultry Science, 1937