Incidence and antibiotic resistance of Salmonella spp. in ground turkey meat

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British Poultry Science, Vol. 51, Iss. 1, 2010-02 ,pp. : 60-66

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Comparative study of the quality of broiler and turkey meat

By Werner C.   Janisch S.   Kuembet U.   Wicke M.  

British Poultry Science, Vol. 50, Iss. 3, 2009-05 ,pp. : 318-324

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Comparison of proteolysis in native, heat-treated and aged proteins from turkey meat

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Quantitative risk assessment for the annual risk of exposure to Trichinella spiralis in imported chilled pork meat from New Zealand to Singapore

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New Zealand Veterinary Journal, Vol. 57, Iss. 5, 2009-10 ,pp. : 269-277

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Putative cardiotoxic compounds extracted from meat meal as a potential risk factor for the development of heart failure in fast-growing commercial broilers

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