Effect of Freezing, Thawing and Storing Broilers on Spoilage, Flavor and Bone Darkening
Open Access
- 1 July 1961
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 40 (4), 918-920
- https://doi.org/10.3382/ps.0400918
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Effects of Ice Water Chilling on Flavor of ChickenPoultry Science, 1955
- A Rapid Method for Determining Spoilage in Fresh Poultry MeatPoultry Science, 1954
- The Effect of Certain Holding Conditions on the Quality of Dressed PoultryPoultry Science, 1948