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World's Poultry Science Journal Volume 13, 1957 - Issue 1
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Articles

The Cooling and Storage of Table Poultry

R. S. HannanLow Temperature Station for Research in Biochemistry and Biophysics, and the Department of Scientific and Industrial Research, University of Cambridge, Cambridge, England
,
H. J. ShepherdLow Temperature Station for Research in Biochemistry and Biophysics, and the Department of Scientific and Industrial Research, University of Cambridge, Cambridge, England
&
D. H. ShrimptonLow Temperature Station for Research in Biochemistry and Biophysics, and the Department of Scientific and Industrial Research, University of Cambridge, Cambridge, England
Pages 4-10 | Published online: 30 Aug 2019

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Read on this site (1)

D. H. Shrimpton & B. J. H. Stevens. (1959) Observations on the use of Ultra Violet Light as a Method of Determining Freshness in Refrigerated Eviscerated Broilers. World's Poultry Science Journal 15:4, pages 362-367.
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Articles from other publishers (1)

D. H. Shrimpton, Ella M. Barnes & W. S. Miller. (2006) The control of spoilage of uneviscerated poultry carcasses by treatment with antibiotics before slaughter. Journal of the Science of Food and Agriculture 9:6, pages 353-360.
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