Cooked, Edible Meat in Parts of Poultry. II. Geese
- 1 March 1956
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 32 (3) , 211-213
- https://doi.org/10.1016/s0002-8223(21)16034-1
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Cooked, Edible Meat in Parts of Chicken . I. BroilersJournal of the American Dietetic Association, 1955
- Market Possibilities and Yields of Goslings Dressed at Various AgesPoultry Science, 1953