Structure of beef Longissimus dorsi muscle frozen at various temperatures: Part 1—histological changes in muscle frozen at −10, −22, −33, −78, −115 and −196°C
- 31 December 1985
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 14 (2), 63-72
- https://doi.org/10.1016/0309-1740(85)90082-8
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Cell Disruption in Broiler Breast Muscle Related to Freezing TimeJournal of Food Science, 1968
- FREEZER STORAGE TEMPERATURE AS RELATED TO DRIP AND TO COLOR IN FROZEN‐DEFROSTED BEEFJournal of Food Science, 1941
- FREEZING TEMPERATURE AS RELATED TO DRIP OF FROZEN‐DEFROSTED BEEFJournal of Food Science, 1939