Effect of Freezing Temperature on Bone Darkening in Cooked Broilers
Open Access
- 1 January 1974
- journal article
- Published by Elsevier in Poultry Science
- Vol. 53 (1) , 425-427
- https://doi.org/10.3382/ps.0530425
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Effect of Freezing, Thawing and Storing Broilers on Spoilage, Flavor and Bone DarkeningPoultry Science, 1961
- INFLUENCE OF FREEZING ON COLOR OF BONES AND ADJACENT TISSUESJournal of Food Science, 1947