The Influence of Preliminary Holding Conditions on Deterioration of Frozen Poultry ,-Reference-Cited by-同舟云学术

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The Influence of Preliminary Holding Conditions on Deterioration of Frozen Poultry ,

Published:1947-03 Issue:2 Volume:26 Page:170-172
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Wagoner C.E.,Vail Gladys E.,Conrad R.M.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/26/2/170/4285665/poultrysci26-0170.pdf

Reference3 articles.

1. Seasonings, their effect on the maintenance of quality in storage of frozen ground pork and beef;DuBois;Proceedings of the Institute of Food Technologists,,1943

2. The effect of tissue fat stability on deterioration of frozen poultry;Schreiber;Poultry Science,1947

3. The effect on premortal fast on deterioration of frozen poultry;Wagoner;Poultry Science,1947

Cited by 7 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. Effect of Time Interval Between Slaughter and Evisceration on Quality and Storage Stability of Turkeys;Poultry Science;1951-11

2. The Effect of Thiouracil and Diethylstilbestrol Treatment of Turkeys on Storage Quality of the Meat;Poultry Science;1950-07

3. Effect of Prefreezing Hold Time and Antioxidant Spray on Storage Stability of Frozen Eviscerated Turkeys;Poultry Science;1950-05

4. Practicality of Frozen Turkey Filets, Steaks, and Other Products;Journal of the American Dietetic Association;1949-10

5. Fat Rancidity in Eviscerated Poultry ,;Poultry Science;1948-09

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