The Effect of Freezing, Method of Cooking, and Storage Time on the Tenderness of Pre-cooked and Raw Turkey Meat
Open Access
- 1 July 1962
- journal article
- Published by Elsevier in Poultry Science
- Vol. 41 (4) , 1268-1271
- https://doi.org/10.3382/ps.0411268
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Effect of Duration and Type of Chilling and Thawing on Tenderness of Frozen TurkeysPoultry Science, 1961
- The Effects of Time Interval between Slaughter and Freezing on Toughness of FryersPoultry Science, 1958