PALATABILITY AND HISTOLOGICAL CHANGES OCCURRING IN NEW YORK DRESSED BROILERS HELD AT 1.7°C.(35°F.)1
- 1 March 1942
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 7 (2) , 148-160
- https://doi.org/10.1111/j.1365-2621.1942.tb17243.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- A METHOD FOR STUDYING THE HISTOLOGICAL STRUCTURE OF FROZEN PRODUCTS. I. POULTRYJournal of Food Science, 1939
- EFFECT OF PRECOOLING AND RATE OF FREEZING ON THE QUALITY OF DRESSED POULTRYCanadian Journal of Research, 1938