1. Official Methods of Analysis,1970
2. The effects of time interval between slaughter and freezing on toughness of broilers;Dawson;Poultry Sci.,1956
3. Effect of cooking method on tenderness of aged-boned or hot-boned, brine-chilled or water-chilled breast fillets;Dawson;Poultry Sci.,1985
4. Post mortem aging of poultry meat and its effect on the tenderness of breast muscles;Dodge;Food Technol.,1959
5. Physical characteristics of pectoralis superficialis from broiler carcasses chilled in either water or sodium chloride solutions under commercial conditions;Dukes;J. Food Sci.,1984