QUALITY OF EVISCERATED POULTRY OBTAINED FROM DEFROSTED, DRESSED STOCK
- 1 September 1945
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 10 (5), 373-378
- https://doi.org/10.1111/j.1365-2621.1945.tb16181.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- PALATABILITY STUDIES ON POULTRY: A COMPARISON OF THREE METHODS FOR HANDLING POULTRY PRIOR TO EVISCERATION1Journal of Food Science, 1943
- PALATABILITY AND HISTOLOGICAL CHANGES OCCURRING IN NEW YORK DRESSED BROILERS HELD AT 1.7°C.(35°F.)1Journal of Food Science, 1942
- EFFECT OF PRECOOLING AND RATE OF FREEZING ON THE QUALITY OF DRESSED POULTRYCanadian Journal of Research, 1938