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April 1, 1951Journal of the American Oil Chemists Society

The role of dietary fat in the quality of fresh and frozen storage turkeys

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Authors

AKA.A. KloseAgricultural Research ServiceEME. MecchiWestern Regional Research CenterHHHelen HansonUniversity of Exeter

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Cite This Study

Klose et al. (1951) studied this question.

synapsesocial.com/papers/6a9841aeff0077060d8bf75dhttps://doi.org/10.1007/bf02612066
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The Effect of Certain Fish Meals and Fish Oils in the Ration on the Flavor of the Turkey1938 · 25 citations
  2. 2Ultraviolet Absorption Method for the Determination of Polyunsaturated Constituents in Fatty Materials*1945 · 107 citations
  3. 3Studies in fat metabolism in the fowl1934 · 173 citations
  4. 4Effect of Prefreezing Hold Time and Antioxidant Spray on Storage Stability of Frozen Eviscerated Turkeys1950 · 15 citations
  5. 5Fishy Flavor and Odor in Turkey Meat1938 · 15 citations