Tenderness of hot-boned broiler breast fillets chilled in either water or brine using two different chilling regimens
Dawson, P.L, Janky, D.M, Dukes, M.G, Thompson, L.D, Woodward, S.A
Published in Poultry science (01.11.1988)
Published in Poultry science (01.11.1988)
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Journal Article
Influence of source and physical form of xanthophyll pigment on broiler pigmentation and performance
Ouart, M.D, Bell, D.E, Janky, D.M, Dukes, M.G, Marion, J.E
Published in Poultry science (01.04.1988)
Published in Poultry science (01.04.1988)
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Journal Article
Effect of post-mortem boning time during simulated commercial processing on the tenderness of broiler breast meat
DAWSON, P.L., JANKY, D.M., DUKES, M.G., THOMPSON, L.D., WOODWARD, S.A.
Published in Poultry science (01.08.1987)
Published in Poultry science (01.08.1987)
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Journal Article
Interaction of cooking method and chilling media on the tenderness and physical characteristics of broiler breast fillets
Dawson, P.L, Janky, D.M, Dukes, M.G, Thompson, L.D, Woodward, S.A
Published in Poultry science (01.05.1988)
Published in Poultry science (01.05.1988)
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Journal Article