Palatability and Doneness of Right and Left Sides of Turkeys Roasted to Selected End Point Temperatures
Open Access
- 1 July 1964
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 43 (4) , 812-817
- https://doi.org/10.3382/ps.0430812
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- VARIABILITY IN TENDERNESS OF CHICKENaJournal of Food Science, 1959
- EFFECT OF XANTHOPHYLL ON THE PALATABILITY AND FAT STABILITY OF FRESH AND FROZEN BROAD‐BREASTED BRONZE TURKEYSa,bJournal of Food Science, 1958
- Turkey Temperature as the End Point in RoastingPoultry Science, 1951