The Effects of Chilling and Non-Chilling on Further Processed Fowl
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/55/5/1798/4297048/poultrysci55-1798.pdf
Reference5 articles.
1. Association of Official Agricultural Chemists, 1965. Official Methods of Analysis. Washington, D.C.
2. Influence of chilling methods and aging time on yield and tenderness of fowl;Cantrell;Poultry Sci.,1974
3. Effects of electrolyte treatments and dry-chilling on yield and tenderness of broilers;Hale;Poultry Sci.,1973
4. Evaluationof toughness differences in chickens in terms of consumer reaction;Palmer;Food Sci.,1965
5. Principles and Procedures of Statistics;Steele,1960
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1. The use of hot salted chicken meat for processing;International Journal of Food Science & Technology;2007-06-28
2. Technical note: Effect of hot and cold boning of spent hens on carcass components and functional properties of the frozen meat;International Journal of Food Science & Technology;2007-06-28
3. Processing and utilization of spent hens;World's Poultry Science Journal;1992-11-01
4. The Effect of Salt Addition and Postmortem Holding Time on Cooked Yield and Texture of Hot-Stripped Ground Fowl Meat;Poultry Science;1984-06
5. QUALITY DIFFERENCES IN SIMULATED KOSHER AND CONVENTIONALLY PROCESSED CHICKEN;Journal of Food Science;1980-07
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