Tenderness and Juiciness of Freeze-Dried Chicken Meat as Related to Maturity of Birds
Open Access
- 1 September 1966
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 45 (5) , 1004-1008
- https://doi.org/10.3382/ps.0451004
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Changes in Chicken Muscle Proteins During Cooking and Subsequent Frozen Storage, and Their Significance in QualityJournal of Food Science, 1965
- CHANGES IN HVDRATION AND CHARGES OF MUFCLE PROTEINS, DURING FREEZE‐DEHYDRATION OF MEATaJournal of Food Science, 1960
- Some aspects of the texture of dehydrated fishJournal of the Science of Food and Agriculture, 1957
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955
- Factors Affecting the Palatability of Poultry with Emphasis on Histological Post-mortem ChangesPublished by Elsevier ,1948