Cooking frozen and thawed roasts: Beef, pork, and lamb cuts
- 1 September 1975
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 67 (3) , 227-231
- https://doi.org/10.1016/s0002-8223(21)14717-0
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- 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