Tenderness Changes Associated with Cutting Up Poultry Shortly After Warm Evisceration
- 1 March 1971
- journal article
- Published by Elsevier BV in Poultry Science
- Vol. 50 (2), 585-591
- https://doi.org/10.3382/ps.0500585
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Evaluation of Turkey Boning TechniquesPoultry Science, 1967
- Factors Affecting the Palatability of Poultry with Emphasis on Histological Post-mortem ChangesPublished by Elsevier BV ,1948