PALATABILITY AND HISTOLOGICAL CHANGES OCCURRING IN NEW YORK DRESSED BROILERS HELD AT 1.7°C.(35°F.)1-Reference-Cited by-同舟云学术

PALATABILITY AND HISTOLOGICAL CHANGES OCCURRING IN NEW YORK DRESSED BROILERS HELD AT 1.7°C.(35°F.)1

Published:1942-03 Issue:2 Volume:7 Page:148-160
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

HANSON HELEN LOUISE,STEWART GEORGE FRANKLIN,LOWE BELLE

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1942.tb17243.x/fullpdf

Reference8 articles.

1. Shrinkage and heat penetration during the roasting of lamb and mutton as influenced by carcass grade, ripening period, and cooking method;Alexander;U. S. Dept. Agr., Tech. Bul,1934

2. Microscopic structure of striated muscle in heat rigor;Uarey;Arch. Path,1940a

3. Wave mechanics in striated muscle. XVI. Effects of experimental variations in temperature and of microcapillarity on the cross striations in muscle;Uarey;Arch. Path,1940b

4. A method for studying the histological structure of frozen products. I. Poultry;Koonz;Food Research,1939

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3. The Effects of Postmortem Holding and Salt Addition on the Cooked Yield and Texture of Broiler Meat Patties;Poultry Science;1984-03

4. Heat transfer and temperature of foods during processing∗;C R C Critical Reviews in Food Science and Nutrition;1981-04

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