Quality of the Cooked Meat of Turkeys Fed Animal or Vegetable Protein Diets with Vitamin and Fat Supplements
Open Access
- 1 November 1958
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 37 (6) , 1328-1339
- https://doi.org/10.3382/ps.0371328
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- The Effectiveness of Different Vitamin A Sources for PoultryPoultry Science, 1955
- Organoleptic and Histological Characteristics of Fresh and Frozen Stored Turkey Fed High-Density and Low-Density Rations ,Poultry Science, 1955
- Palatability of Turkeys Fed Experimental Diets Containing Aureomycin and Fish ProductsPoultry Science, 1953