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Curing and Smoking Poultry Products*

Published online by Cambridge University Press:  02 April 2007

Morris G. Mast
Morris G. Mast
Affiliation:
The Pennsylvania State University, College of Agriculture Extension Service, University Park, Pennsylvania
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Abstract

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Type
Research Article
Information
World's Poultry Science Journal , Volume 34 , Issue 2 , May 1978 , pp. 107 - 111
Copyright
Copyright © Cambridge University Press 1978

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Footnotes

*

Issued in furtherance of Cooperative Extention work, Acts of Congress May 8 and June 30, 1917, in cooperation with the U.S. Department of Agriculture and the Pennsylvania Legislature. J. M. Beattie, Director of the Cooperative Extension Service, The Pennsylvania State University.

References

Bibliograbhy

Anon. How To Smoke Turkey. Service Leaflet No. 59, Watt Publishing Co., Mount Morris, Illinois.Google Scholar
Anon. (1960). The Science of Meat and Meat Products. American Meat Institute Foundation, W. H. Freeman and Co., San Francisco, California.Google Scholar
Anon. (1973). Meat and Poultry Inspection Regulations. APHIS, USDA.Google Scholar
Marshall, J. H. (1963). New Marketable Poultry and Egg Products. II. Smoked Chicken, A. E. Res. 110, Cornell University, Ithaca, New York.Google Scholar
Mountney, G. J. (1966). Poultry Products Technology, AVI Publishing Company, Inc., Westport, Connectcut.Google Scholar
Stair, D. The Nitty-Gritty of Smoke-Curing. Luhr Jensen and Sons, Inc., Hard River, Oregon.Google Scholar