Objective Color Values of Non-Frozen and Frozen Broiler Breasts and Thighs
Open Access
- 1 July 1976
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 55 (4) , 1307-1312
- https://doi.org/10.3382/ps.0551307
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- SUBJECTIVE AND OBJECTIVE METHODS FOR ESTIMATING DONENESS IN WATER‐COOKED BROILER THIGHSJournal of Food Science, 1975
- Cryogenic and Conventional Freezing of ChickenPoultry Science, 1973
- Thermocouple Placement in Chicken CarcassesPoultry Science, 1961
- Effect of Freezing, Thawing and Storing Broilers on Spoilage, Flavor and Bone DarkeningPoultry Science, 1961
- INFLUENCE OF FREEZING ON COLOR OF BONES AND ADJACENT TISSUESJournal of Food Science, 1947