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W. W. Marion

Iowa State University

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Publication

Featured researches published by W. W. Marion.

Poultry Science | 1978

Yolk Cholesterol in Eggs from Various Avian Species

Craig W. Bair; W. W. Marion

Poultry Science | 1973

Eviscerated Yield, Component Parts, and Meat, Skin and Bone Ratios in the Chicken Broiler

Preston L. Hayse; W. W. Marion

Journal of Food Science | 1972

EFFECT OF TOCOPHEROL SUPPLEMENTATION ON THE QUALITY OF PRECOOKED AND MECHANICALLY DEBONED TURKEY MEAT

Randall W. Webb; W. W. Marion; Preston L. Hayse

Poultry Science | 1960

Influence of Dietary Fat and Choline on Serum and Egg Yolk Cholesterol in the Laying Chicken

N. J. Daghir; W. W. Marion; S. L. Balloun

Journal of Food Science | 1970

POST-MORTEM ISOMETRIC TENSION CHANGES AND SHORTENING IN TURKEY MUSCLE STRIPS HELD AT VARIOUS TEMPERATURES

R. A. Jungk; W. W. Marion

Poultry Science | 1963

Effect of Method of Freezing on Survival of Microorganisms on Turkey

A. A. Kraft; John C. Ayres; K. F. Weiss; W. W. Marion; S. L. Balloun; R. H. Forsythe

Journal of Food Science | 1964

Extraction of Fibrillar and Sarcoplasmic Proteins of Turkey Musclea

L. G. Scharpf; W. W. Marion

Poultry Science | 1972

The Effect of Toe-Clipping Turkey Poults on Market Grade, Final Weight and Percent Condemnation

W. J. Owings; S. L. Balloun; W. W. Marion; G. M. Thomson

Journal of Food Science | 1971

INFLUENCE OF AGE ON TOTAL LIPIDS AND PHOSPHOLIPIDS OF TURKEY MUSCLE

R. M. Wangen; W. W. Marion; D. K. Hotchkiss

Journal of Food Science | 1972

TOCOPHEROL SUPPLEMENTATION AND LIPID STABILITY IN THE TURKEY

Randall W. Webb; W. W. Marion; Preston L. Hayse

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S. L. Balloun

Iowa State University

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D. K. Hotchkiss

Iowa State University

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Preston L. Hayse

Iowa State University

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A. A. Kraft

Iowa State University

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Craig W. Bair

Iowa State University

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R. M. Wangen

Iowa State University

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Randall W. Webb

Iowa State University

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Donald K. Hotchkiss

Iowa State University

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E. L. Nichols

Iowa State University

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Earl G. Hammond

Iowa State University

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