INFLUENCE OF FREEZING AND THAWING ON HYDRATION AND CHARGES OF THE MUSCLE PROTEINS-Reference-Cited by-同舟云学术

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INFLUENCE OF FREEZING AND THAWING ON HYDRATION AND CHARGES OF THE MUSCLE PROTEINS

Published:1960-09 Issue:5 Volume:25 Page:623-629
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

DEATHERAGE F. E.,HAMM REINER

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1960.tb00006.x/fullpdf

Reference24 articles.

1. 2. J. Bentzen-Bilquist, Preliminary experiments on the cooking-time of fresh and frozen meat. Kulde1951 , No. 5, 81 .

2. Frozen meat

Cited by 35 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. Thawing;Encyclopedia of Meat Sciences;2024

2. Efficacy of genetic parameter estimation of pork loin quality of crossbred commercial pigs using technological quality measurements of frozen and unfrozen product;Canadian Journal of Animal Science;2018-09-01

3. Effect of Freezing and Thawing Methods on Duck Meat Characteristics;Korean Journal of Poultry Science;2016-12-31

4. Effect of Repeated Freeze-Thaw Cycles on Beef Quality and Safety;Korean Journal for Food Science of Animal Resources;2014-08-31

5. EFFECTS OF DIFFERENT FREEZING RATES AND THAWING RATES ON THE MANUFACTURING PROPERTIES AND STRUCTURE OF PORK;Journal of Muscle Foods;2010-04

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