EFFECT OF FREEZING, THAWING AND STORING BROILERS ON SPOILAGE, FLAVOR AND BONE DARKENING

被引：17

作者：

SPENCER, JV

SAUTER, EA

STADELMAN, WJ

机构：

来源：

关键词：

D O I：

10.3382/ps.0400918

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：918 / &

共 6 条

[1] BRANT AW, 1950, FOOD TECHNOL-CHICAGO, V4, P168
[2] CARLIN F, 1949, FOOD TECHNOL-CHICAGO, V3, P156
[3] NEWELL GW, 1948, POULTRY SCI, V28, P251
[4] EFFECTS OF ICE WATER CHILLING ON FLAVOR OF CHICKEN
PIPPEN, EL
KLOSE, AA
[J]. POULTRY SCIENCE, 1955, 34 (05) : 1139 - 1146
[5] TRESSLER DK, 1957, FREEZING FRESH FOODS, V1, P1082
[6] A RAPID METHOD FOR DETERMINING SPOILAGE IN FRESH POULTRY MEAT
ZIEGLER, F
SPENCER, JV
STADELMAN, WJ
[J]. POULTRY SCIENCE, 1954, 33 (06) : 1253 - 1255