Yield and Composition of Broiler-Fryers Fried by Three Methods
- 1 December 1963
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 43 (6) , 541-544
- https://doi.org/10.1016/s0002-8223(21)19224-7
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Cooked Meat Yields from Four Strains of Chickens, 6 and 16 Weeks of AgePoultry Science, 1958
- The Effect of Feeding Three Energy Levels upon Dressing Percentages and Cooking Losses of White Rock Broiler-FryersPoultry Science, 1957
- Cooked, Edible Meat in Parts of Chicken . I. BroilersJournal of the American Dietetic Association, 1955
- Meat Yield of Broilers of Different Breeds, Strains and CrossesPoultry Science, 1953
- The Yield of Edible Meat from Different Market Classes of ChickensPoultry Science, 1952