HISTOLOGICAL CHARACTERISTICS, TENDERNESS, AND DRIP LOSSES OF BEEF IN RELATION TO TEMPERATURE OF FREEZING
- 1 July 1945
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 10 (4) , 312-324
- https://doi.org/10.1111/j.1365-2621.1945.tb16173.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- RELATIONSHIP BETWEEN TIME OF FREEZING BEEF AFTER SLAUGHTER AND AMOUNT OF DRIPJournal of Food Science, 1940
- FREEZING TEMPERATURE AS RELATED TO DRIP OF FROZEN‐DEFROSTED BEEFJournal of Food Science, 1939
- A METHOD FOR STUDYING THE HISTOLOGICAL STRUCTURE OF FROZEN PRODUCTS. I. POULTRYJournal of Food Science, 1939
- EFFECT OF FREEZING AND THAWING BEEF MUSCLE UPON PRESS FLUID, LOSSES, AND TENDERNESS1Journal of Food Science, 1937
- Tenderness of Meat I. Determination of Relative Tenderness of Chilled and Quick-Frozen BeefIndustrial & Engineering Chemistry, 1932
- Science and the meat industryJournal of the Society of Chemical Industry, 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