FACTORS INFLUENCING COOLING OF POULTRY CARCASSES
- 1 September 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (5), 980-984
- https://doi.org/10.1111/j.1365-2621.1974.tb07291.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Microbiological Characteristics of Wet- and Dry-Chilled PoultryPoultry Science, 1971
- Fluorescent Dye Tracing of Water Entry and Retention in Chilling of Broiler Chicken CarcassesPoultry Science, 1969
- Water Penetration of Broiler CarcassesPoultry Science, 1968
- Effect of Time and Temperature of Commercial Continuous Chilling of Fryer Chickens on Carcass Temperatures, Weight, and Bacterial CountsPoultry Science, 1966
- Water Absorption and Retention by Cut Up Broiler Parts Chilled in Polyphosphate Solutions ,Poultry Science, 1964
- Weight Increase During Chilling of Broilers as Influenced by Method of Opening the Abdominal Cavity During EviscerationPoultry Science, 1960