Variety as a Factor in Fleshing, Fatness and Edible Quality...

Poultry Science 1952 / 05 Vol. 31; Iss. 3

Variety as a Factor in Fleshing, Fatness and Edible Quality of Turkeys

Marsden, S. J., Alexander, L. M., Schopmeyer, G. E., Lamb, J. C.
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Volume:
31
Language:
english
Journal:
Poultry Science
DOI:
10.3382/ps.0310433
Date:
May, 1952
File:
PDF, 715 KB
english, 1952
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