Sensory and Objective Characteristics of Broiler Meat from Commercial Broilers Fed Rendered Spent Hen Meal1

Poultry Science

Volumn 77, Issue 9, 1998, Pages 1441-1445

  Williams, S K ^a   Damron, B L ^a  

^a UNIVERSITY OF FLORIDA   (United States)

Author keywords

Broiler meat; Rendered spent hen meal; Sensory characteristics

Indexed keywords

ANIMAL; ANIMAL FOOD; ARTICLE; CHICKEN; FEMALE; FOOD; FOOD HANDLING; MALE; SENSATION; TASTE;

ANIMAL FEED; ANIMALS; CHICKENS; FEMALE; FOOD TECHNOLOGY; MALE; POULTRY PRODUCTS; SENSATION; TASTE;

EID: 0032160754     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/77.9.1441     Document Type: Article

References (14)

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14. Williams, S. K., and B. L. Damron, 1998. Sensory and objective characteristics of broilers fed rendered whole-hen meal. Poultry Sci. 77:329-333.