The Effect of Type of Scald and Wrap on the Market Quality of Frozen Poultry-Reference-Cited by-同舟云学术

The Effect of Type of Scald and Wrap on the Market Quality of Frozen Poultry

Published:1956-01 Issue:1 Volume:35 Page:37-46
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Margolf P.H.,Callenbach E.W.,Miller R.C.,Nicholas J.E.,Perry J.S.,Cone J.F.,Murphy J.F.,Dodds M.L.,Bennett Grace

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/35/1/37/4465735/poultrysci35-0037.pdf

Reference15 articles.

1. Statistical evaluation of the effects of various storage and processing factors on the quality of frozen poultry;Andrews;Pennsylvania Agric. Exp. Sta. Bull,1954

2. Birdseye, C, 1933. Quick frozen poultry in the United States of America. Proc. Fifth World's Poultry Congress: 492-495.

3. Experimental Designs;Cochrane,1950

4. Surface drying of frozen poultry during storage;Cook;Food Research,1939

5. Cook, W. H., 1939. Precooling, freezing and storage of dressed poultry. Proc. Seventh World's Poultry Congress: 512-516.

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