Studies on relationships between qualities and the structure of frozen pork and cooked-frozen-thawed egg white

Similar Items

• The effect of three temperatures of thawing upon certain characteristics of cooked frozen pork
  by: Jeffrey, Maggie Lorene
  Published: (2014)
• The thiamine content of raw and cooked frozen pork loin
  by: Howard, Phyllis Burtis.
  Published: (2015)
• Assessing the use of frozen pork meat in the manufacture of cooked ham
  by: Francine Gomes Basso LOS, et al.
  Published: (2016-01-01)
• Effect of frozen storage and thawing condition on the bread quality of frozen dough
  by: Chin-Yeh, Tsai, et al.
  Published: (2007)
• The Thawing, Cooking and Storage of Frozen Poultry in Relation to the Hazards of Bacterial Contamination
  by: Roberts, D.
  Published: (1977)