Turkey Temperature as the End Point in Roasting
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| Veröffentlicht in: | Poultry science 1951-07, Vol.30 (4), p.520-524 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| container_end_page | 524 |
|---|---|
| container_issue | 4 |
| container_start_page | 520 |
| container_title | Poultry science |
| container_volume | 30 |
| creator | Alexander, Lucy M. Schopmeyer, Geace E. Lamb, Jessie C. Marsden, Stanley J. |
| description | |
| doi_str_mv | 10.3382/ps.0300520 |
| format | Article |
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| fulltext | fulltext |
| identifier | ISSN: 0032-5791 |
| ispartof | Poultry science, 1951-07, Vol.30 (4), p.520-524 |
| issn | 0032-5791 |
| language | eng |
| recordid | cdi_crossref_primary_10_3382_ps_0300520 |
| source | Alma/SFX Local Collection; EZB Electronic Journals Library |
| title | Turkey Temperature as the End Point in Roasting |
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