The Effect of Liquid Nitrogen Freezing on the Taste, Tenderness and Keeping Qualities of Dressed Turkey
Open Access
- 1 September 1967
- journal article
- Published by Elsevier in Poultry Science
- Vol. 46 (5) , 1148-1153
- https://doi.org/10.3382/ps.0461148
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- The Influence of Post‐mortem Glycolysis on Poultry Tenderness aJournal of Food Science, 1963
- Factors Affecting Poultry Flavor ,Poultry Science, 1960
- Microorganisms Associated with Commercially Processed TurkeysPoultry Science, 1959
- The Effect of Type of Scald and Wrap on the Market Quality of Frozen PoultryPoultry Science, 1956
- Effects of Ice Water Chilling on Flavor of ChickenPoultry Science, 1955