Factors influencing dressing percentage and tissue composition of broilers von Singh, S.P., Essary, E.O.

Volltext

Effect of antibiotics on intestinal microflora and flavor of broiler meat von SHELDON, B.W., ESSARY, E.O.

Volltext

Amino acid content of broiler, quail and duck skins [Processed meat products] von ESSARY, E.O., YOUNG, R.W.

Volltext

Free, bound and total moisture, and shear values of roasted turkeys von Essary, E.O, Korslund, M.K

Volltext

Amino acid composition of meat removed from boned turkey carcasses by use of commercial boning machine von Essary, E.O, Ritchey, S.J

Volltext

Vitamin content of broiler meat as affected by age, sex, thawing and cooking von Singh, S.P, Essary, E.O

Volltext

Influence of thawing methods on the composition of drip from broiler carcasses von Singh, S.P, Essary, E.O

Volltext

Influence of cooking broiler meat in water on tenderness and percentage moisture von Essary, E.O, Norris, I.M, Schuler, G.S, Singh, S.P

Volltext

Quality of Fryer Carcasses as Related to Protein and Fat Levels in the Diet von Essary, E.O., Dawson, L.E.

Volltext

Influence of pH, Total Acidity, Pickling Time, and Solution Temperature on Shear Values and Sensory Evaluation of Pickled Eggs von ESSARY, E.O., GEORGIADES, M.O.

Volltext

Effect of end-point cooking temperature upon nutritive value and compostition of turkey meat von Sheldon, B.W, Essary, E.O, Bovard, K.P, Young, R.W

Volltext

Effect of End-Point Cooking Temperature upon Nutritive Value and Composition of Turkey Meat von SHELDON, B.W., ESSARY, E.O., BOVARD, K.P., YOUNG, R.W.

Volltext

Weight Changes During Storage of Eggs and Egg Yolks and Change in Rd Values of Yolks from Pullets and Mature Hens von Essary, E.O.

Volltext

Influence of Microwave Heat on Bone Discoloration von Essary, E.O.

Volltext

Relationship Between Shell and Shell Membrane Strength and Other Egg Shell Characteristics von ESSARY, E.O., SHELDON, B.W., CREWS, SHARON L.

Volltext

Conformation and Performance in Standardbred and Crossbred Broilers von Essary, E.O., Mountney, G.J., Goff, O.E.

Volltext

Fatty acid composition of lipids from broilers fed saturated and unsaturated fats von Schuler, G.A, Essary, E.O

Volltext

Methods of Defrosting Turkeys von Korslund, Mary K., Essary, E.O.

Volltext

Cooking methods and heating effects on DDT in chicken tissues von Ritchey, S.J, Young, R.W, Essary, E.O

Volltext

Influence of Washing, Oiling, and Holding Conditions on Change in Haugh Units, Weight Loss and Ease of Cleaning Eggs von Essary, E.O., Layman, Larry E.

Volltext