(1980) aquot; Cooked in oven at 163AdC. started from room temperature to end-point temperature at 82AdC in deep thigh More ... and highlighted the importance of standardizing the initial temperature of the bird in the determination of cooking times.
|Title||:||Recent advances in turkey science|
|Author||:||C. Nixey, T. C. Grey|
|Publisher||:||Butterworth-Heinemann - 1989|