PALATABILITY STUDIES ON POULTRY: A COMPARISON OF THREE METHODS FOR HANDLING POULTRY PRIOR TO EVISCERATION1
- 1 May 1943
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 8 (3), 202-211
- https://doi.org/10.1111/j.1365-2621.1943.tb16562.x
Abstract
No abstract availableKeywords
This publication has 2 references 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
- EFFECT OF PRECOOLING AND RATE OF FREEZING ON THE QUALITY OF DRESSED POULTRYCanadian Journal of Research, 1938