1. Histological characteristics, tenderness, and drip losses of beef in relation to temperature of freezing;Hiner;Food Research,1945
2. Structural changes occurring in muscle tissue during repeated freezing and thawing;Nichols;Food Technol.,1952
3. Data on meat freezing phenomena;Morgan;Ice & Cold Storage,1933
4. Freezing temperatures as related to drip of frozen-defrosted beef;Ramsbottom;Food Research,1939
5. Studies on the refrigeration of meat. Conditions determining the amount of “drip” from frozen and thawed muscle;Empey;J. Soc. Indust. Chem.,1933