A METHOD FOR STUDYING THE HISTOLOGICAL STRUCTURE OF FROZEN PRODUCTS. I. POULTRY
- 1 March 1939
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 4 (2), 117-128
- https://doi.org/10.1111/j.1365-2621.1939.tb17334.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Cytological studies by the Altmann‐Gersh freezing‐drying method I. Recent advances in the techniqueThe Anatomical Record, 1936
- The Altmann technique for fixation by drying while freezingThe Anatomical Record, 1932
- The formation of ice in protoplasmProceedings of the Royal Society of London. Series B, Containing Papers of a Biological Character, 1932
- STUDIES ON THE REFRIGERATION OF MEAT.Immunology & Cell Biology, 1926
- The Histological Changes in Frozen Fish and the alterations in the Taste and Physiological Properties of their flesh. A Resumé of Dr K. Reuter's InvestigationsEpidemiology and Infection, 1918