EFFECT OF SCALDING TEMPERATURE ON QUALITY OF COOKED TURKEY AND ON STORAGE STABILITY OF FROZEN TURKEYS

被引：0
|
作者：
KLOSE, AA
POOL, MF
机构：
来源：
POULTRY SCIENCE | 1953年 / 32卷 / 05期
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中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
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页码：909 / 909
页数：1
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