1. Effects of freezing method, length of frozen storage and cookery from the thawed or frozen state on palatability characteristics of pork;Berry;J. Anim. Sci.,1971
2. Effect of freezing rate on quality of broiled steaks;Brady;Food Res.,1942
3. Influence of aging, freezing time and storage on the physical and microbiological evaluation of frozen poultry meat;Crivelli;Bull. Inst. Int. Froid. Annexe,1972
4. Freezing rate influences acceptability of frozen parts;Cunningham;Poul. Meat,1972
5. Freezing rate, frozen storage and lamb tenderness;Davey;Meat Sci.,1977