Abstract
Journal of Food ScienceVolume 19, Issue 1-6 p. 429-432 A HISTOLOGICAL AND HISTOCHEMICAL STUDY OF BEEF DEHYDRATION. III. INFLUENCE OF PRE-COOKINGa EARL AUERBACH, EARL AUERBACH American Meat Institute Foundation and Department of Biochemistry, The University of Chicago, Chicago, Illinois.Search for more papers by this authorH. WANG, H. WANG American Meat Institute Foundation and Department of Biochemistry, The University of Chicago, Chicago, Illinois.Search for more papers by this authorVIRGINIA BATES, VIRGINIA BATES American Meat Institute Foundation and Department of Biochemistry, The University of Chicago, Chicago, Illinois.Search for more papers by this authorD. M. DOTY, D. M. DOTY American Meat Institute Foundation and Department of Biochemistry, The University of Chicago, Chicago, Illinois.Search for more papers by this authorH. R. KEAYBILL, H. R. KEAYBILL American Meat Institute Foundation and Department of Biochemistry, The University of Chicago, Chicago, Illinois.Search for more papers by this author EARL AUERBACH, EARL AUERBACH American Meat Institute Foundation and Department of Biochemistry, The University of Chicago, Chicago, Illinois.Search for more papers by this authorH. WANG, H. WANG American Meat Institute Foundation and Department of Biochemistry, The University of Chicago, Chicago, Illinois.Search for more papers by this authorVIRGINIA BATES, VIRGINIA BATES American Meat Institute Foundation and Department of Biochemistry, The University of Chicago, Chicago, Illinois.Search for more papers by this authorD. M. DOTY, D. M. DOTY American Meat Institute Foundation and Department of Biochemistry, The University of Chicago, Chicago, Illinois.Search for more papers by this authorH. R. KEAYBILL, H. R. KEAYBILL American Meat Institute Foundation and Department of Biochemistry, The University of Chicago, Chicago, Illinois.Search for more papers by this author First published: January 1954 https://doi.org/10.1111/j.1365-2621.1954.tb17473.xCitations: 2 a Journal Paper No. 86, American Meat Institute Foundation. This paper reports research sponsored by the Quartermaster Food and Container Institute for the Armed Forces, and has been assigned No. 461 in the series of papers approved for publication. The views or conclusions contained in this report are those of the authors. They are not to be construed as reflecting the views or endorsement of the Department of Defense. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume19, Issue1-6January 1954Pages 429-432 RelatedInformation
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