Hamre, Melvin L.2019-09-182019-09-181980https://hdl.handle.net/11299/2071511 online resource (PDF, 2 pages)This archival publication may not reflect current scientific knowledge or recommendations. Current information available from the University of Minnesota Extension: https://www.extension.umn.edu.enJudging and grading live market and ready-to-cook poultry (Revised 1980)Report