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research article

Pretreatment and wrapping of frozen pack meats studied for effects on storage qualities

authors

W. V. Creuss

publication information

California Agriculture 1(7):2-2. DOI: 10.3733/ca.v001n07p2. June 1947.

Summary

Not available – first paragraph follows:

It is well established that the storage temperature for frozen meats should be as nearly constant as possible. It should be 0 Deg. P or lower for longest storage life.

author affiliations

W. V. Crwess is Professor of Food Technology and Biochemist in the Experiment Station.


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