The Effects of Time Interval between Slaughter and Freezing on Toughness of Fryers
Open Access
- 1 January 1958
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 37 (1), 231-235
- https://doi.org/10.3382/ps.0370231
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- PALATABILITY AND HISTOLOGICAL CHANGES OCCURRING IN NEW YORK DRESSED BROILERS HELD AT 1.7°C.(35°F.)1Journal of Food Science, 1942