The effect of repeated freeze–thaw cycles on tenderness and cooking loss in beef
- 1 October 1973
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 24 (10) , 1273-1275
- https://doi.org/10.1002/jsfa.2740241017
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- HISTOLOGICAL CHARACTERISTICS, TENDERNESS, AND DRIP LOSSES OF BEEF IN RELATION TO TEMPERATURE OF FREEZINGJournal of Food Science, 1945