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Results:
1-7
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Results: 7
Authors:
Northcutt, JK
Buhr, RJ
Young, LL
Lyon, CE
Ware, GO
Citation: Jk. Northcutt et al., Influence of age and postchill carcass aging duration on chicken breast fillet quality, POULTRY SCI, 80(6), 2001, pp. 808-812
Authors:
Petracci, M
Fletcher, DL
Northcutt, JK
Citation: M. Petracci et al., The effect of holding temperature on live shrink, processing yield, and breast meat quality of broiler chickens, POULTRY SCI, 80(5), 2001, pp. 670-675
Authors:
Qiao, M
Fletcher, DL
Smith, DP
Northcutt, JK
Citation: M. Qiao et al., The effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity, POULTRY SCI, 80(5), 2001, pp. 676-680
Authors:
Young, LL
Northcutt, JK
Buhr, RJ
Lyon, CE
Ware, GO
Citation: Ll. Young et al., Effects of age, sex, and duration of postmortem aging on percentage yield of parts from broiler chicken carcasses, POULTRY SCI, 80(3), 2001, pp. 376-379
Authors:
Berrang, ME
Lyon, CE
Smith, DP
Northcutt, JK
Citation: Me. Berrang et al., Incidence of Listeria monocytogenes on pre-scald and post-chill chicken, J APPL POUL, 9(4), 2000, pp. 546-550
Authors:
Northcutt, JK
Smith, DP
Buhr, RJ
Citation: Jk. Northcutt et al., Effects of bruising and marination on broiler breast fillet surface appearance and cook yield, J APPL POUL, 9(1), 2000, pp. 21-28
Authors:
Poole, GH
Lyon, CE
Buhr, RJ
Young, LL
Alley, A
Hess, JB
Bilgili, SF
Northcutt, JK
Citation: Gh. Poole et al., Evacuation of age, gender, strain, and diet on the cooked yield and smear values of broiler breast fillets, J APPL POUL, 8(2), 1999, pp. 170-176
Risultati:
1-7
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