Blood Retained by Chicken Carcasses and Cut-Up Parts as Influenced by Slaughter Method-Reference-Cited by-同舟云学术

Blood Retained by Chicken Carcasses and Cut-Up Parts as Influenced by Slaughter Method

Published:1966-03 Issue:2 Volume:45 Page:404-410
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Kotula A.W.,Helbacka N.V.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/45/2/404/4352809/poultrysci45-0404.pdf

Reference10 articles.

1. Bleeding of chickens during killing operations;Davis;Poultry Sci.,1954

2. Multiple range and multiple F tests;Duncan;Biometrics,1955

3. Kotula, A. W., and N. V. Helbacka, 1966a. Chicken blood volume: the hematocrit and comparison of I131 and Evans blue methods. Am. J. Physiol. (in press).

4. Kotula, A. W., and N. V. Helbacka, 1966b. Blood volume of live chickens and influence of slaughter technique on blood loss. Poultry Sci. (in press).

5. Blood volume determinations in chickens;Newell;Poultry Sci.,1950

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