QUALITY OF BROILER THIGH MEAT PATTIES AS AFFECTED BY THE ADDITION OF GIBLETS

Journal article

Open access

Peer reviewed

C E Lyon, B G Lyon, J E Thomson and J P Hudspeth

Poultry science, Vol.61(10), pp.1976-1981

10/1982

Abstract

Agriculture

Agriculture, Dairy & Animal Science

Life Sciences & Biomedicine

Science & Technology

url

https://doi.org/10.3382/ps.0611976View

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Title: QUALITY OF BROILER THIGH MEAT PATTIES AS AFFECTED BY THE ADDITION OF GIBLETS
Creators - without role: C E Lyon - University of Georgia
B G Lyon - University of Georgia
J E Thomson - University of Georgia
J P Hudspeth - University of Georgia
Publication Details: Poultry science, Vol.61(10), pp.1976-1981
Publisher: POULTRY SCIENCE ASSOC INC
Number of pages: 6
Identifiers: 9921255608331
Academic Unit: King Abdulaziz University
Language: English
Resource Type: Journal article