The Effect of Different Scald Water Temperatures on the Shelf-Life of Fresh, Non-Frozen Fryers
Open Access
- 1 January 1955
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 34 (1) , 237-238
- https://doi.org/10.3382/ps.0340237
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- A Rapid Method for Determining Spoilage in Fresh Poultry MeatPoultry Science, 1954