Concepedia

F. E. Deatherage

FE

38

Publications

1.3K

Citations

20

H-Index

1939

Active since

Affiliations

The Ohio State University(Current)

F. E. Deatherage is an author at The Ohio State University specializing in biochemistry, food chemistry, and organic chemistry.

Top concepts

Publications per year

1939–1964

38

Publications

38

Water Content of Meats, Determination of Water-Holding Capacity of Fresh Meats

Eugen Wierbicki, F. E. Deatherage · Journal of Agricultural and Food Chemistry · 1958 · 245 citations

, , +16

CHANGES IN HYDRATION, SOLUBILITY AND CHARGES OF MUSCLE PROTEINS DURING HEATING OF MEAT <sup>a</sup>

Reiner Hamm, F. E. Deatherage · Journal of Food Science · 1960 · 218 citations

Post mortem changes in meat and their possible relation to tenderness together with some comparisons of meat from heifers, bulls, steers, and diethylstilbestrol treated bulls and steers

Eugen Wierbicki, L. E. Kunkle, V. R. Cahill et al. · Food technology · 1956 · 60 citations

, , +10

A Microbiological Study of Lymph Nodes, Bone Marrow and Muscle Tissue Obtained from Slaughtered Cattle

B. C. Lepovetsky, H. H. Weiser, F. E. Deatherage · Applied Microbiology · 1953 · 55 citations · Full text

, , +9

Meat Quality, Effect of Castration on Biochemistry and Quality of Beef

Eugen Wierbicki, V. R. Cahill, L. E. Kunkle et al. · Journal of Agricultural and Food Chemistry · 1955 · 54 citations

, , +23

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