1. Keeping quality of ready-to-cook and dressed poultry;Baker;Poultry Sci.,1956
2. The objective approach to sensory tests of food;Ehrenberg;J. Sci. Food Agric.,1953
3. Antibiotics enter poultry meat field;Harms;Poultry Processing and Marketing,1955
4. Aureomycin chlortetracycline and the control of poultry spoilage;Kohler;Food Tech.,1955
5. Antibiotic introduced a spoilage inhibitor for fresh poultry;Miller;Food Eng.,1956