Processing Poultry at Home

dc.contributor.editor	JW
dc.creator	Davis, Michael
dc.date.accessioned	2009-07-20T22:58:37Z
dc.date.available	2009-07-20T22:58:37Z
dc.date.issued	2006-01-04
dc.identifier.other	B-1383
dc.identifier.uri	https://hdl.handle.net/1969.1/87676
dc.description	12 pp., 47 photos	en
dc.description.abstract	With 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.language	en_us
dc.relation.ispartof	Texas FARMER Collection	en
dc.subject	Poultry	en
dc.subject	Birds	en
dc.subject	Preparation	en
dc.title	Processing Poultry at Home	en
dc.type	Article	en