Edible Yield of Roasted Breasts and Thighs of Bronze and White Turkeys
Open Access
- 1 July 1962
- journal article
- research article
- Published by Elsevier BV in Poultry Science
- Vol. 41 (4), 1295-1298
- https://doi.org/10.3382/ps.0411295
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Factors Affecting the Yield of Turkey Parts ,Poultry Science, 1962
- Cooked Edible Meat in Ready-to-Cook Poultry . Whole and Cut-Up Parts of Broilers, Small and Large Turkeys, Ducks, and GeeseJournal of the American Dietetic Association, 1957
- A Comparison of Dressing Percentages and Yield of Edible Cooked Meat in Five Strains of Turkeys as Broilers and as Mature StockPoultry Science, 1956