Concepedia
Statistics
Publications
5
Citations
124
H-Index
Active since
1958
Affiliations
American Bar Foundation(Current)
Loyola University Chicago
University of Chicago
C. Edith Weir is an author at American Bar Foundation specializing in agriculture, meat science, and food science.
Publications per year
1958–1961
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
Effect of Pre-Slaughter Dietary Stress on the Carcass Characteristics and Palatability of Pork
Darrel A. Zessin, Carol V. Pohl, George D. Wilson et al. · Journal of Animal Science · 1961 · 19 citations
Agriculture, Animal Sciences, Nutritional Sciences +15
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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