EFFECTS OF AGING, FREEZING RATE, AND STORAGE PERIOD ON PALATABILITY OF BROILERS1
- 1 January 1945
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 10 (1), 16-27
- https://doi.org/10.1111/j.1365-2621.1945.tb16143.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- CHANGES IN HISTOLOGICAL STRUCTURE AND PALATABILITY OF BEEF DURING STORAGEJournal of Food Science, 1944
- PALATABILITY AND HISTOLOGICAL CHANGES OCCURRING IN NEW YORK DRESSED BROILERS HELD AT 1.7°C.(35°F.)1Journal of Food Science, 1942
- A METHOD FOR STUDYING THE HISTOLOGICAL STRUCTURE OF FROZEN PRODUCTS. I. POULTRYJournal of Food Science, 1939
- Science and the meat industryJournal of the Society of Chemical Industry, 1932