Effect of Skin Removal, Storage Time and Freezing Methods on Tenderness and Rancidity of Broilers
Open Access
- 1 March 1972
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 51 (2) , 655-658
- https://doi.org/10.3382/ps.0510655
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Chemical Deterioration of Frozen Bovine Muscle at −4° CJournal of Food Science, 1968
- Autoxidation of Turkey LipidsaJournal of Food Science, 1964
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960