FREEZING TEMPERATURE AS RELATED TO DRIP OF FROZEN‐DEFROSTED BEEF
Authors:
- 1 September 1939
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 4 (5) , 425-431
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- A METHOD FOR STUDYING THE HISTOLOGICAL STRUCTURE OF FROZEN PRODUCTS. I. POULTRYJournal of Food Science, 1939
- RELATION OF pH TO DRIP FORMATION IN MEATCanadian Journal of Research, 1938
- Science and the meat industryJournal of the Society of Chemical Industry, 1932
- 3. Dehydrogenation of pyridine by anhydrous ferric chlorideJournal of the Chemical Society (Resumed), 1932
- STUDIES ON THE REFRIGERATION OF MEAT.Immunology & Cell Biology, 1926
- THE DETERIORATION AND COMMERCIAL PRESERVATION OF FLESH FOODS. First Paper: General Introduction and Experiments on Frozen Beef.Journal of the American Chemical Society, 1908