Moisture Retention by Water- and Air-Chilled Chicken Broilers During Processing and Cutup Operations
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/83/1/119/4455768/poultrysci83-0119.pdf
Reference16 articles.
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2. The current status of chilling poultry in Europe;Brandt;Poult. Sci.,1974
3. Quality of fryer carcasses as related to protein and fat levels in the diet. 1. Fat deposition and moisture pick-up during chilling;Essary;Poult. Sci.,1965
4. An equipment suppliers viewpoint;Furnish;Poult. Sci.,1974
5. Weights of broiler parts as related to carcass weights and type of cut;Hudspeth;J. Food Sci.,1973
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