1. Lipid oxidation in pre-cooked beef preserved by refrigeration, freezing and irradiation;Chang;Food Technol.,1961
2. Relationship between the amount and composition of press fluids, palatability, and other factors of meat;Gaddis;Food Technol.,1950
3. Water absorption and retention by cut up broiler parts chilled in polyphosphate solutions;Katz;Poultry Sci.,1964
4. Influence of polyphosphates in chilling water on quality of poultry meat;Klose;Poultry Sci.,1963
5. You can reduce poultry “weep”;Mahon;Poultry Proc. Mktg,1962