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May 1, 1952Poultry ScienceOpen Access

Variety as a Factor in Fleshing, Fatness and Edible Quality of Turkeys

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Authors

SMStanley J. MarsdenUniversity of Nebraska–LincolnLALucy M. AlexanderDow Chemical (India)GSGrace E. SchopmeyerBureau of Plant Industry

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Cite This Study

Marsden et al. (1952) studied this question.

synapsesocial.com/papers/6a9b05bcc43f2a011edbe46bhttps://doi.org/10.3382/ps.0310433
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Yield of Cooked Edible Portion of Young Roasted Turkey1948 · 11 citations
  2. 2The Composition of Turkeys of Different Varieties and Strains1943 · 18 citations