Frozen meat
- 1 April 1952
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 3 (4) , 145-150
- https://doi.org/10.1002/jsfa.2740030401
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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- RELATION OF pH TO DRIP FORMATION IN MEATCanadian Journal of Research, 1938
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- The formation of ice in protoplasmProceedings of the Royal Society of London. Series B, Containing Papers of a Biological Character, 1932
- The oxidation of hæmoglobin to methæmoglobin by oxygenProceedings of the Royal Society of London. Series B, Containing Papers of a Biological Character, 1931
- Transactions and communicationsJournal of the Society of Chemical Industry, 1931
- The effect of freezing in a concentrated solution of sodium chloride on the colour of red muscleBiochemical Journal, 1930
- Post-mortem formation of methaemoglobin in red muscleBiochemical Journal, 1929
- The velocity of ice crystallisation through supercooled gelatin gelsProceedings of the Royal Society of London. Series A, Containing Papers of a Mathematical and Physical Character, 1925