Biochemical and Quality Changes Occurring During Freezing of Poultry Meat
- 1 March 1967
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 32 (2) , 148-150
- https://doi.org/10.1111/j.1365-2621.1967.tb01279.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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- Influence of Prerigor, Rigor and Postrigor Freezing on Drip Losses and Protein Changes in Chicken MeatJournal of Food Science, 1965
- Changes in Chicken Muscle Proteins During Cooking and Subsequent Frozen Storage, and Their Significance in QualityJournal of Food Science, 1965
- Quality Deterioration in Frozen Poultry, Changes in Nonprotein Nitrogenous Constituents of Chicken Breast Muscle Stored at Below-Freezing TemperaturesJournal of Agricultural and Food Chemistry, 1964
- Effects of Frozen Storage on Chicken Muscle ProteinsaJournal of Food Science, 1963
- Extraction and Fractionation of Proteins in Fresh Chicken MuscleaJournal of Food Science, 1962
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- SIGNIFICANCE IN TRIANGULAR TASTE TESTSJournal of Food Science, 1948
- A METHOD FOR STUDYING THE HISTOLOGICAL STRUCTURE OF FROZEN PRODUCTS. I. POULTRYJournal of Food Science, 1939
- EFFECT OF PRECOOLING AND RATE OF FREEZING ON THE QUALITY OF DRESSED POULTRYCanadian Journal of Research, 1938