Effect of Rate of Freezing on Pork Quality. Appearance, Palatability, and Vitamin Content-Reference-Cited by-同舟云学术

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Effect of Rate of Freezing on Pork Quality. Appearance, Palatability, and Vitamin Content

Published:1954-04 Issue:4 Volume:30 Page:351-354
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

Lee Frank A.,Brooks Robert F.,Pearson A.M.,Miller John I.,Wanderstock J.J.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference21 articles.

1. Solving the problems of rapid freezing;Taylor;Food Ind.,1930

2. What happens during quick-freezing;Taylor;Food Ind.,1931

3. History and present importance of quick-freezing;Birdseye;Indust. & Engin. Chem.,1932

4. Tenderness of meat. 1. Determination of relative tenderness of chilled and quick-frozen beef;Tressler;Indust. & Engin. Chem.,1932

5. Modification undergone during storage by meat frozen by various processes. Myasnaya Ind. S.S.S.R. 10, No. 2, 29, 1939;Golovkin;Chem. Abstr.,1940

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritional aspects of frozen foods;Frozen Food Technology;1993

2. Effects of Home Food Preparation Practices on Nutrient Content of Foods;Nutritional Evaluation of Food Processing;1988

3. Effects of Freeze Preservation on Nutrients;Nutritional Evaluation of Food Processing;1988

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