Dushyanthan, K.Rajkumar, R.Vasanthi, C.2016-09-192016-09-192010http://krishikosh.egranth.ac.in/handle/1/77435en-USTurkey Meat PackagingModified PackagingVacuum PackagingPhysico-chemical qualitiespHMunsell colourWater holding capacityExtract Release VolumeThiobarbituric Acid NumberTyrosine ValuePoultry ScienceIPSACON 2010Keeping Quality of Turkey under Different Packaging MethodsXXVII Annual Conference and National Symposium of Indian Poultry Science AssociationPoultry Products Technology, Economics And MarketingOther