EFFECT OF FREEZING RATE ON QUALITY OF BROILED STEAKS
- 1 September 1942
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 7 (5) , 388-393
- https://doi.org/10.1111/j.1365-2621.1942.tb17664.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- FREEZING TEMPERATURE AS RELATED TO DRIP OF FROZEN‐DEFROSTED BEEFJournal of Food Science, 1939
- EFFECT OF FREEZING AND THAWING BEEF MUSCLE UPON PRESS FLUID, LOSSES, AND TENDERNESS1Journal of Food Science, 1937
- 3. Dehydrogenation of pyridine by anhydrous ferric chlorideJournal of the Chemical Society, 1932
- STUDIES ON THE REFRIGERATION OF MEAT.Immunology & Cell Biology, 1926