The Effect of Type of Scald and Wrap on the Market Quality of Frozen Poultry
Open Access
- 1 January 1956
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 35 (1) , 37-46
- https://doi.org/10.3382/ps.0350037
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- FROZEN STORAGE OF POULTRY. III. PEROXIDE OXYGEN AND FREE FATTY ACID FORMATIONJournal of Food Science, 1939
- SURFACE DRYING OF FROZEN POULTRY DURING STORAGE1Journal of Food Science, 1939
- Peroxide formation as a measure of autoxidative deteriorationJournal of Oil & Fat Industries, 1932