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Research note

Yield of raw and cooked components from table duckling carcasses

Pages 415-417 | Received 18 Oct 1971, Published online: 08 Nov 2007

References

  • Anon . 1971 . Promotion for ducks . Poult. Wld. , 122 : 21
  • Clements , P. and Winter , A. R. 1956 . Duck shrinkage from farm to table and cooked edible meat of parts . Am. Egg Poult. Rev. , 18 : 44
  • Snyder , E. S. 1962 . Market possibilities and yields of Muscovy ducks dressed at various ages . Poult. Sci. , 41 : 813 – 818 .
  • Snyder , E. S. 1964 . Duck and goose raising . Bull. Ont. Dep. Agric. , 532 : 70
  • Swanson , M. H. , Carlson , C. W. and Fry , J. L. 1964 . Factors affecting poultry meat yields . Bull. Minn, agric. Exp. Stn , 476 : 21 – 23 .
  • Winter , A. R. and Clements , P. 1957 . Cooked edible meat in ready‐to‐cook poultry . J. Am. diet. Ass. , 33 : 800 – 802 .

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