EFFECTS OF FEEDING FISH-MEAL AND TOCOPHEROL ON FLAVOR OF PRECOOKED, FROZEN TURKEY MEAT

被引：21

作者：

WEBB, JE ^{[1
]}

BRUNSON, CC ^{[1
]}

YATES, JD ^{[1
]}

机构：

[1] CAMPBELL SOUP CO,INST AGR RES,FAYETTEVILLE,AR 72701

来源：

POULTRY SCIENCE | 1973年 / 52卷 / 03期

关键词：

D O I：

10.3382/ps.0521029

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：1029 / 1034

页数：6

共 50 条

[1] EFFECTS OF DIETARY FISH-MEAL LEVEL ON FLAVOR OF PRECOOKED, FROZEN TURKEY MEAT
WEBB, JE
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[J]. POULTRY SCIENCE, 1974, 53 (04) : 1399 - 1404
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[J]. POULTRY SCIENCE, 1972, 51 (05) : 1885 - &
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[J]. CANADIAN JOURNAL OF ANIMAL SCIENCE, 1986, 66 (03) : 691 - 698
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