RELATIONSHIP BETWEEN TIME OF FREEZING BEEF AFTER SLAUGHTER AND AMOUNT OF DRIP
- 1 July 1940
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 5 (4) , 423-429
- https://doi.org/10.1111/j.1365-2621.1940.tb17203.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- 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
- RELATION OF pH TO DRIP FORMATION IN MEATCanadian Journal of Research, 1938
- STUDIES ON THE REFRIGERATION OF MEAT.Immunology & Cell Biology, 1926