EFFECT OF METHOD OF THAWING UPON LOSSES, SHEAR, AND PRESS FLUID OF FROZEN BEEFSTEAKS AND PORK ROASTS
- 1 July 1943
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 8 (4) , 337-342
- https://doi.org/10.1111/j.1365-2621.1943.tb18010.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- EFFECT OF FREEZING RATE ON QUALITY OF BROILED STEAKSJournal of Food Science, 1942
- EFFECT OF FREEZING AND THAWING BEEF MUSCLE UPON PRESS FLUID, LOSSES, AND TENDERNESS1Journal of Food Science, 1937