The primary chilling of poultry carcasses—a review

By C. James, C. Vincent, T. Lima, S. James. 2006

181 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biomedical Engineering

View Paper: https://www.semanticscholar.org/paper/049ae76afd0ecaff0b341a988e70a11acd160402

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In Biomedical Engineering

1. V. Shukla

Citations in the corpus

• Determinants of broiler chicken meat quality and factors affecting them: a review (2017, background): “James et al. (2006) argued that chilling methods can influence the quality and visual appearance of carcasses which in turn affect their overall acceptability and carcasses can absorb water (4–6”