Merchandising Turkeys.
dc.coverage.spatial | Texas | en |
dc.creator | Beanblossom, Floyd Z. | |
dc.date.accessioned | 2016-06-28T16:22:12Z | |
dc.date.available | 2016-06-28T16:22:12Z | |
dc.date.issued | 1951 | |
dc.identifier.uri | https://hdl.handle.net/1969.1/156746 | |
dc.description | 20 pg | |
dc.language | en_us | |
dc.publisher | Texas Agricultural Extension Service | |
dc.relation.ispartof | Bulletin / Texas Agricultural Extension Service; no. 163. | en |
dc.subject | drawn poultry | |
dc.subject | halved poultry | |
dc.subject | quartered poultry | |
dc.subject | disjointed poultry | |
dc.subject | boneless poultry | |
dc.subject | fryer poultry | |
dc.subject | barbecue | |
dc.title | Merchandising Turkeys. | |
dc.type | Article | en |
dc.subject.nalt | food marketing | |
dc.subject.nalt | food processing | |
dc.subject.nalt | smoked meats | |
dc.subject.nalt | curing (food products) | |
dc.subject.nalt | canned meat | |
dc.subject.nalt | recipes |