Fluorescent Dye Tracing of Water Entry and Retention in Chilling of Broiler Chicken Carcasses
Open Access
- 1 November 1969
- journal article
- Published by Elsevier in Poultry Science
- Vol. 48 (6) , 2032-2037
- https://doi.org/10.3382/ps.0482032
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
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- Development of Microorganisms and Fluorescence of Poultry Chilled in Water Containing Iron or MagnesiumJournal of Food Science, 1965
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- Moisture Levels in Frozen Poultry as Related to Thawing Losses, Cooking Losses, and PalatabilityPoultry Science, 1962
- Effect of Laboratory Scale Agitated Chilling of Poultry on QualityPoultry Science, 1960
- Moisture Levels in Frozen Poultry as Related to Thawing Losses, Cooking Losses, and PalatabilityPoultry Science, 1960
- Weight Increase During Chilling of Broilers as Influenced by Method of Opening the Abdominal Cavity During EviscerationPoultry Science, 1960
- Moisture Absorption and Retention of Freshly Eviscerated Broilers as Influenced by Holding Time in Slush IcePoultry Science, 1958
- The Rate of Cooling and Water Absorption of Poultry Held in Various MediumsPoultry Science, 1956