Determining the Keeping Quality of Ice-Packed and Dry-Packed Poultry
Open Access
- 1 July 1957
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 36 (4) , 859-864
- https://doi.org/10.3382/ps.0360859
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Keeping Quality of Ready-to-Cook and Dressed PoultryPoultry Science, 1956
- Effects of Ice Water Chilling on Flavor of ChickenPoultry Science, 1955
- The objective approach to sensory tests of foodJournal of the Science of Food and Agriculture, 1953