1. Post-mortem changes in the interactions of cations and proteins of beef and their relation to sex and diethylstilbesterol treatment;Arnold;Food Technol.,1956
2. The effect of freezing on tenderness and on ice crystal formation in poultry after various aging periods;Carlin;J. Home. Econ.,1949
3. The effects of time interval between slaughter and freezing on toughness of fryers;Dawson;Poultry Sci.,1958
4. Postmortem aging of poultry meat and its effect on the tenderness of the breast muscle;Dodge;Food Technol.,1959
5. Effect of duration and type of chilling and thawing on tenderness of frozen turkeys;Klose;Poultry Sci.,1961