Effect of Freezing, Thawing and Storing Broilers on Spoilage, Flavor and Bone Darkening-Reference-Cited by-同舟云学术

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Effect of Freezing, Thawing and Storing Broilers on Spoilage, Flavor and Bone Darkening

Published:1961-07 Issue:4 Volume:40 Page:918-920
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Spencer J.V.,Sauter E.A.,Stadelman W.J.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/40/4/918/4442277/poultrysci40-0918.pdf

Reference6 articles.

1. Bone darkening in frozen poultry;Brant;Food Technol.,1950

2. The effect of aging versus aging, freezing, and thawing on the palatability of eviscerated poultry;Carlin;Food Technol.,1949

3. The effect of certain holding conditions on the quality of dressed poultry;Newell;Poultry Sci.,1948

4. Effects of ice water chilling on flavor of chicken;Pippen;Poultry Sci.,1955

5. The freezing preservation of foods;Tressler,1957

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. [NO TITLE AVAILABLE];Revista Brasileira de Ciência Avícola;2013-12

2. Poultry Meat Color;Handbook of Poultry Science and Technology;2010-04-14

3. Refrigeration and Freezing in Industrial Food Facilities (Hospitals, Restaurants, Factories);Handbook of Poultry Science and Technology;2010-04-14

4. Shelf-life and spoilage of poultry meat;Poultry Meat Processing and Quality;2004

5. Color of uncooked and cooked broiler leg quarters associated with chilling temperature and holding time;Poultry Science;2002-12

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