Effect of Scalding Temperature on Quality of Stored Frozen Turkeys
Open Access
- 1 March 1954
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 33 (2) , 280-289
- https://doi.org/10.3382/ps.0330280
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- The Effect of Scalding Temperature on the Processing and Initial Appearance of TurkeysPoultry Science, 1954
- Quality and Stability of Turkeys as a Function of Dietary FatPoultry Science, 1953
- Effect of Prefreezing Hold Time and Antioxidant Spray on Storage Stability of Frozen Eviscerated TurkeysPoultry Science, 1950