Author:
BANNISTER MARTHA A.,HARRISON DOROTHY L.,DAYTON ARTHUR D.,KROPF DONALD H.,TUMA HAROLD J.
Reference16 articles.
1. The Present Status of Liquid Nitrogen Freezing of Foods
2. EFFECT OF FREEZING RATE ON QUALITY OF BROILED STEAKS
3. C.W. Dubois, D.K. Tressler, and F. Fenton, 1940 . Influence of rate of freezing and temperature of storage on quality of frozen meat. Proc. Inst. Food Technol.pp.167 -179 .
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