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A study of the possible relationships between certain chemical agents, sulfydryl content, and post-mortem shear resistance of Avian Muscle
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Composition of foods
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Meat and poultry plants' food safety investments
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USDA FSIS improving the safety of meat and poultry
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Poultry meat science
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Selection for growth in Coturnix coturnix japonica on a low protein ration
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Poultry
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Meat, fish, and poultry
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Inspection, labeling, and care of meat and poultry
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Effect of gamma radiation and methanol-acetone extracts of milk fermented by Streptococcus thermophilus on the survival of salmonellae on chicken meat
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Nutrition labeling of meat and poultry products
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Quality of fryers purchased in retail markets using microbial and sensory assessment
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Drug resistance and the transferable drug resistance of Escherichia coli isolated from chickens fed oxytetracycline
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Cai Lan shi cai 100
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Cai Lan shi cai 100
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Sensory and chemical comparisons of certain flavor constituents of chicken and turkey meat
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Poultry in family meals
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Nutritive value of pond-reared fish and chicken, and their value in improving cereal diets
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Sodium monitoring survey
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Surplus Canned Fruits and Vegetables -- Surplus Poultry and Poultry Products (Producers Request Government To Include Surplus Canned Vegetables and Fruits and Poultry for Foreign Relief)
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The food value and uses of poultry
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Report on the 7th WPSA European symposium onpoultry meat quality, Denmark 7-10 May 1985
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Sulfhydryl group content of chicken breast muscle during post-mortem aging: a comparison of three homogenate preparation methods
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The Changing Chicken
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