Objective Evaluation of Quality in Poultry Meat
- 1 October 1965
- journal article
- Published by Springer Nature in Nature
- Vol. 208 (5006) , 204-205
- https://doi.org/10.1038/208204a0
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Changes in Chicken Muscle Proteins During Cooking and Subsequent Frozen Storage, and Their Significance in QualityJournal of Food Science, 1965
- Quality Deterioration in Frozen Poultry, Changes in Nonprotein Nitrogenous Constituents of Chicken Breast Muscle Stored at Below-Freezing TemperaturesJournal of Agricultural and Food Chemistry, 1964
- Changes in Chicken Muscle Proteins During Aseptic Storage at Above‐Freezing TemperaturesaJournal of Food Science, 1964
- Effects of Frozen Storage on Chicken Muscle ProteinsaJournal of Food Science, 1963