1. Determining the keeping quality of ice-packed and dry-packed poultry;Baker;Poultry Sci.,1957
2. Flavor differences between wet-chilled and dry-chilled broilers;Hale;Poultry Sci.,1969
3. May, K. N., W. R. Powell and J. P. Hudspeth, 1966. A comparison of quality of fresh chicken packed in various containers. Georgia Agr. Exper. Stat. Bull., N.S. 168.
4. Post-mortem changes in stored meats. II. The effect of atmo-spheres containing carbon dioxide in prolonging the storage life of cut-up chicken;Ogilvy;Food Technol.,1951
5. An evaluation of the dry-pack and ice-pack for storing fresh broilers;Shantz;Poultry Sci.,1969