Processing Factors Affecting Pheasant Meat Quality
Open Access
- 1 November 1969
- journal article
- Published by Elsevier in Poultry Science
- Vol. 48 (6) , 2018-2022
- https://doi.org/10.3382/ps.0482018
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- The Influence of Post‐mortem Glycolysis on Poultry Tenderness aJournal of Food Science, 1963
- Tenderness of Poultry MeatPoultry Science, 1961
- Effect of Duration and Type of Chilling and Thawing on Tenderness of Frozen TurkeysPoultry Science, 1961