Search Results - Tarver, Fred R.

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  1. 1
    The Influence of Yolk Color Intensity Upon Yolk Shadow Values, Albumen Quality and Yolk Color Index — Deposition and Color Intensity of Abdominal Fat of Pullet Carcasses

    The Influence of Yolk Color Intensity Upon Yolk Shadow Values, Albumen Quality and Yolk Color Index — Deposition and Color Intensity of Abdominal Fat of Pullet Carcasses by Tarver, Fred R.

    Published in Poultry science
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  2. 2
    The Use of Peanut Oil Meal and Fish Meal-Fish Solubles Blend in the Diets of Broilers

    The Use of Peanut Oil Meal and Fish Meal-Fish Solubles Blend in the Diets of Broilers by Tarver, Fred R., Driggers, J. Clyde

    Published in Poultry science
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  3. 3
    Effect of Slaughter Technique, Immersion Scald, and Refrigerated Storage on Bacterial Counts of Poultry Air Sacs

    Effect of Slaughter Technique, Immersion Scald, and Refrigerated Storage on Bacterial Counts of Poultry Air Sacs by Tarver, Fred R., May, K.N.

    Published in Poultry science
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  4. 4
    Kinds of Aerobic Bacteria in Air Sacs of Processed Poultry

    Kinds of Aerobic Bacteria in Air Sacs of Processed Poultry by Tarver, Fred R., May, K.N.

    Published in Poultry science
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  5. 5
    High Protein Peanut Oil Meal with Fish Meal-Fish Solubles Blend in Broiler Diets

    High Protein Peanut Oil Meal with Fish Meal-Fish Solubles Blend in Broiler Diets by Driggers, J. Clyde, Tarver, Fred R.

    Published in Poultry science
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  6. 6
    Expert Report: Making Decisions about the Risks of Chemicals in Foods with Limited Scientific Information: An IFT Expert Report Funded by the IFT Foundation

    Expert Report: Making Decisions about the Risks of Chemicals in Foods with Limited Scientific Information: An IFT Expert Report Funded by the IFT Foundation

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