1. Quality indicators for raw meat;Aaslyng,2002
2. The role of carcass chilling rate in the development of pale, exudative turkey pectoralis;Alvarado;Poultry Science,2002
3. The influence of rate of chilling on the development of rigor and cold shortening;Bendall,1972
4. Merchandising frozen meats and consumer attitudes in purchasing and preparation;Bernholdt,1974
5. Research note: Effect of postmortem aging temperature on sarcomere length and tenderness of broiler Pectoralis major;Bilgili;Poultry Science,1989