Concepedia
Statistics
Publications
4
Citations
105
H-Index
Active since
1958
Affiliations
American Bar Foundation(Current)
University of Chicago
Loyola University Chicago
BETTY GINGER is an author at American Bar Foundation specializing in food science, meat science, and agriculture.
Publications per year
1958–1960
STUDIES ON ENZYMATIC TENDERIZATION OF MEAT. III. HISTOLOGICAL AND PANEL ANALYSES OF ENZYME PREPARATIONS FROM THREE DISTINCT SOURCES <sup>a</sup>
H. WANG, C. Edith Weir, Marion L. Birkner et al. · Journal of Food Science · 1958 · 44 citations
Agriculture, Biochemistry, Food Science +7
VARIATIONS IN TENDERNESS WITHIN THREE MUSCLES FROM BEEF ROUND <sup>a,</sup> <sup>b,</sup> <sup>c</sup>
BETTY GINGER, C. Edith Weir · Journal of Food Science · 1958 · 30 citations
Agriculture, Animal Sciences, Food Science +6
STUDIES ON ENZYMATIC TENDERIZATION OF MEAT. II. PANEL AND HISTOLOGICAL ANALYSES OF MEAT TREATED WITH LIQUID TENDERIZERS CONTAINING PAPAIN <sup>a</sup>
C. Edith Weir, H. WANG, Marion L. Birkner et al. · Journal of Food Science · 1958 · 18 citations
The use of antibiotics and gamma irradiation in the aging of steaks at high temperatures.
George D. Wilson, P. D. Brown, William R. Chesbro et al. · Food technology · 1960 · 13 citations
Agriculture, Animal Sciences, Food Science +14
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