EFFECT OF FREEZING RATE ON QUALITY OF BROILED STEAKS

3. Dehydrogenation of pyridine by anhydrous ferric chloride

Gilbert T. Morgan, Francis Hereward Burstall · Journal of the Chemical Society (Resumed) · 1932 · 143 citations

Natural Sciences, Chemistry, Physical Chemistry +4

FREEZING TEMPERATURE AS RELATED TO DRIP OF FROZEN‐DEFROSTED BEEF

J. M. Ramsbottom, C. H. Koonz · Journal of Food Science · 1939 · 35 citations

Agriculture, Animal Sciences, Food Science +9

STUDIES ON THE REFRIGERATION OF MEAT.

GA Cook, EFJ Love, J. R. Vickery et al. · Immunology and Cell Biology · 1926 · 30 citations

Agriculture, Food Science, Food Preservation +9

Science and the meat industry

Thomas Moran · Journal of the Society of Chemical Industry · 1932 · 30 citations

Agriculture, Food Science, Food Processing +11

EFFECT OF FREEZING AND THAWING BEEF MUSCLE UPON PRESS FLUID, LOSSES, AND TENDERNESS ¹

Pauline Paul, Alice M. Child · Journal of Food Science · 1937 · 21 citations

Agriculture, Animal Sciences, Food Science +7