Keeping Quality of Ready-to-Cook and Dressed Poultry
Open Access
- 29 February 1956
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 35 (2), 398-406
- https://doi.org/10.3382/ps.0350398
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- MICROORGANISMS IN THE INTESTINAL TRACT OF NORMAL CHICKENSJournal of Bacteriology, 1949
- A study of the determination of peroxides in fatsJournal of Oil & Fat Industries, 1947
- 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