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dc.contributor.editorJW
dc.creatorDavis, Michael
dc.date.accessioned2009-07-20T22:58:37Z
dc.date.available2009-07-20T22:58:37Z
dc.date.issued2006-01-04
dc.identifier.otherB-1383
dc.identifier.urihttp://hdl.handle.net/1969.1/87676
dc.description12 pp., 47 photosen
dc.description.abstractWith hot water for scalding, ice water for chilling and a sharp knife, poultry can be processed at home for dressed poultry shows or home consumption. This publication discusses facilities and equipment, New York dressing, evisceration, chilling, packing and skinning.en
dc.languageen_us
dc.relation.ispartofTexas FARMER Collectionen
dc.subjectPoultryen
dc.subjectBirdsen
dc.subjectPreparationen
dc.titleProcessing Poultry at Homeen
dc.typeArticleen


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