1. Influence of polyphosphates in chilling water on quality of poultry meat;Klose;Poultry Sci.,1962
2. You can reduce poultry “ weep”;Mahon;Poultry Processing and Marketing,1962
3. Protection afforded lipids of turkey meat by butylated hydroxyanisole, egg white solids, gelatin and tripolyphosphate (Kena);Marion;Poultry Sci.,1962
4. Effect of phosphate treatment on carcass weight changes and organoleptic quality of cut-up chicken;May;Poultry Sci.,1962
5. The effects of phosphates on moisture absorption, retention and cooking losses of broiler carcasses;Mountney;Poultry Sci.,1962