Relationships among Diet Composition, Fleshing, Fatness, and Edible Quality of Female Roasting Turkeys
Open Access
- 1 May 1957
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 36 (3) , 635-646
- https://doi.org/10.3382/ps.0360635
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
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- Yield of Cooked Edible Portion of Young Roasted TurkeyPoultry Science, 1948
- The relative nature of human preference: with an example in the palatability of different varieties of sweet corn.Journal of Comparative Psychology, 1943
- The Composition of Turkeys as Affected by Age and SexPoultry Science, 1940
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