Eating Quality and Composition of Spent Hens Processed With or Without Immersion Chilling
Open Access
- 1 May 1977
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 56 (3) , 843-845
- https://doi.org/10.3382/ps.0560843
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- The Effects of Chilling and Non-Chilling on Further Processed FowlPoultry Science, 1976
- Influence of Chilling Methods and Aging Time on Yield and Tenderness of FowlPoultry Science, 1974
- Effect of Dry-Chilling on the Flavor of Fried ChickenPoultry Science, 1973
- Vitamin Content of Broiler Meat as Affected by Age, Sex, Thawing and CookingPoultry Science, 1971
- Factors Affecting Poultry FlavorPoultry Science, 1958
- Effects of Ice Water Chilling on Flavor of ChickenPoultry Science, 1955