Cryogenic and Conventional Freezing of Chicken
Open Access
- 1 January 1973
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 52 (1) , 317-325
- https://doi.org/10.3382/ps.0520317
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- The Effect of Liquid Nitrogen Freezing on the Taste, Tenderness and Keeping Qualities of Dressed TurkeyPoultry Science, 1967
- Biochemical and Quality Changes Occurring During Freezing of Poultry MeatJournal of Food Science, 1967
- The Influence of Rate of Freezing and Length of Freezer-Storage upon the Quality of Beef of Known OriginJournal of Animal Science, 1950
- INFLUENCE OF FREEZING ON COLOR OF BONES AND ADJACENT TISSUESJournal of Food Science, 1947
- EFFECTS OF AGING, FREEZING RATE, AND STORAGE PERIOD ON PALATABILITY OF BROILERS1Journal of Food Science, 1945
- SUSCEPTIBILITY OF FROZEN‐DEFROSTED POULTRY MEAT TO DRIPJournal of Food Science, 1939