HISTOLOGICAL CHARACTERISTICS, TENDERNESS, AND DRIP LOSSES OF BEEF IN RELATION TO TEMPERATURE OF FREEZING
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1945.tb16173.x/fullpdf
Reference19 articles.
1. STUDIES ON THE REFRIGERATION OF MEAT.
2. C. W. DuBois, D. K. Tressler, and FaithFenton, 1940 . Influence of rate of freezing and temperature of storage on quality of frozen meat . Proc. Food Conf. Inst. Food Tech., June16 -19 , 1940 .
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