Cooking beef joints from the frozen or thawed state
- 1 February 1978
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 29 (2) , 187-192
- https://doi.org/10.1002/jsfa.2740290217
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- FREEZING OF RAW BEEF: INFLUENCE OF AGING, FREEZING RATE AND COOKING METHOD ON QUALITY AND YIELDJournal of Food Science, 1973
- LAMB AND BEEF ROASTS COOKED FROM THE FROZEN STATE BY DRY AND MOIST HEATJournal of Food Science, 1972
- FREEZING AND THAWING RATES OF LAMB CHOPS: EFFECTS ON PALATABILITY AND RELATED CHARACTERISTICSJournal of Food Science, 1971
- EFFECT OF METHOD OF THAWING UPON LOSSES, SHEAR, AND PRESS FLUID OF FROZEN BEEFSTEAKS AND PORK ROASTSJournal of Food Science, 1943
- EFFECT OF FREEZING RATE ON QUALITY OF BROILED STEAKSJournal of Food Science, 1942