1. The effect of freezing on tenderness and on ice crystal formation in poultry after various periods of aging;Carlin;J. Home Econ.,1949
2. Palatability and histological changes occurring in New York dressed broilers held at 1. 7° C. (35°F.);Hanson;Food Research,1942
3. Factors influencing tenderness of principal muscles composing the poultry carcass;Koonz;Food Tech.,1954
4. Effect of drawing before freezing on the palatability of poultry;Lowe;Proc. World’s Poultry Congr. 7th Congr., Cleveland, Ohio,1939