Tenderization of chicken muscle: the stability of alkali-insoluble connective tissue during post-morten aging von De Fremery, D, Streeter, I.V

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Tenderization of chicken muscle: the stability of alkali-insoluble connective tissue during post-mortem aging von De Fremery, D, Streeter, I.V

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Effect of Time Interval Between Slaughter and Evisceration on Quality and Storage Stability of Turkeys von Klose, A.A., Mecchi, E.P., Streeter, I.V., Hanson, H.L.

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Quality and Stability of Turkeys as a Function of Dietary Fat von Klose, A.A., Hanson, H.L., Mecchi, E.P., Anderson, J.H., Streeter, I.V., Lineweaver, Hans

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