DRESSING AND COOKING LOSSES, JUICINESS AND FAT CONTENT OF POULTRY FED CEREAL GRAINS .2. BROILERS

被引：3

作者：

GOERTZ, GE

HOOPER, AS

SANFORD, PE

CLEGG, RE

机构：

来源：

关键词：

D O I：

10.3382/ps.0400471

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：471 / &

共 6 条

[1] PERFORMANCE DATA AND FLAVOR EVALUATION OF BROILERS FED DIETS CONTAINING VARYING AMOUNTS OF ANIMAL FAT
ARSCOTT, GH
SATHER, LA
[J]. POULTRY SCIENCE, 1958, 37 (04) : 844 - 850
[2] DRESSING AND COOKING LOSSES, JUICINESS AND FAT CONTENT OF POULTRY FED CEREAL GRAINS .1. BELTSVILLE WHITE TURKEYS
GOERTZ, GE
CLEGG, RE
HOOPER, AS
SANFORD, PE
[J]. POULTRY SCIENCE, 1961, 40 (01) : 39 - &
[3] MAW W. A., 1936, U S EGG & POULTRY MAG, V42, P276
[4] MAW WA, 1939, US EGG POULTRY MAG, V45, P609
[5] MAW WA, 1935, US EGG POULTRY MAG, V41, P32
[6] MAW WA, 1936, US EGG POULTRY MAG, V42, P314