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Journal description
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Details for article 2 of 34 found articles
| Title: |
A Comparison of Curing Practices and Sodium Nitrite Levels on the Chemical and Sensory Properties of Smoked Turkey1 |
| Author: |
SHELDON, B.W. BALL, H.R. KIMSEY JR., H.R. |
| Appeared in: |
Poultry science |
| Paging: | Volume 61 (1982) nr. 4 pages 710-715 |
| Year: |
1982 |
| Contents: | |
| Publisher: |
Poultry Science Association Inc. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 2 of 34 found articles
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