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World's Poultry Science Journal Volume 15, 1959 - Issue 4

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Observations on the use of Ultra Violet Light as a Method of Determining Freshness in Refrigerated Eviscerated Broilers

D. H. ShrimptonLow Temperature Research Station, Downing Street Cambridge, England

B. J. H. StevensLow Temperature Research Station, Downing Street Cambridge, England

Pages 362-367 | Published online: 30 Aug 2019

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https://doi.org/10.1079/WPS19590038

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REFERENCES

Barnes, E. M. and Shrimpton, D. H., 1958, J. appl. Bact., 21, 314.
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Burkholder, P. R., 1943, Proc. nat. Acad. Sci., Wash., 29, (6), 166
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Cotterill, O. J., 1956, Poult. Sci., 35, 1138.
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Goodwin, T. W. & McEvoy, D., 1957, Biochem. J., 67, 16P.
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Hannan, R. S., Shepherd, H. J. and Shrimpton, D. H., 1957, World's Poult. Sci. J., 13, 4.
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Kraft, A. A., Elliott, L. E. and Brant, A. W., 1958, Food Technol., 12, 6600.
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Taylor, J. H. and Walker, E. A., 1957, World's Poult. Sci. J., 13, 11.
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