Comparison of Eight Cooking Treatments for Energy Utilization, Product Yields, and Quality of Roasted Turkey
EHRCKE, L. A., RASDALL, J. O., GIBBS, S. O., HAYDON, F. C.Volume:
64
Language:
english
Journal:
Poultry Science
DOI:
10.3382/ps.0641881
Date:
October, 1985
File:
PDF, 407 KB
english, 1985