Cooked Edible Meat in Ready-to-Cook Poultry . Whole and Cut-Up Parts of Broilers, Small and Large Turkeys, Ducks, and Geese
- 1 August 1957
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 33 (8) , 800-802
- https://doi.org/10.1016/s0002-8223(21)16758-6
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Cooked, Edible Meat in Parts of Poultry. II. GeeseJournal of the American Dietetic Association, 1956
- Cooked, Edible Meat in Parts of Chicken . I. BroilersJournal of the American Dietetic Association, 1955