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The Deterioration and Commercial Preservation of Flesh Foods. Second Paper—The Storage of Beef at Temperatures above the Freezing Point.

机译：肉食物的恶化和商业保存。第二篇论文 - 在冰冻点高于高于冰点的牛肉中的储存。

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W. D. Richardson; E. F. Scherubel;
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年度 1909
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1. A novel conception for liver preservation at a temperature just above freezing point. [J] . Yoshida K, Matsui Y, Wei T, Journal of Surgical Research: Clinical and Laboratory Investigation . 1999,第2期

机译：在高于冰点的温度下保肝的新概念。
2. Rapid freezing using atomized liquid nitrogen spray followed by frozen storage below glass transition temperature for Cordyceps sinensis preservation: Quality attributes and storage stability [J] . LWT-Food Science & Technology . 2020,第期

机译：快速冷冻使用雾化液氮喷雾，然后冷冻储存低于玻璃化转变温度，用于冬虫夏草保存：质量属性和储存稳定性
3. Effects of freezing storage temperature on the storage stability of beef [J] . Jeong-Ah Park, So Young Joo, Hyun Jung Hwang, Korean Journal of Food Science and Technology . 2016,第4期

机译：冷冻贮藏温度对牛肉贮藏稳定性的影响
4. Optimization of the combination of three natural preservatives in beef storage with controlled freezing point technique [C] . Tianli Sun, Ping Zhang, Zhaohui Ren, International Conference on Chemical Engineering and Advanced Materials . 2013

机译：用控制凝固点技术优化三种天然防腐剂组合的组合
5. EFFECTS OF COOKING, FREEZING AND FROZEN STORAGE ON THE FATTY ACID PATTERN OF GROUND BEEF [D] . RAMAMURTI, KRISHNAMURTI. 1975

机译：烹饪，冷冻和冷冻储存对地面牛肉脂肪酸模式的影响
6. The Freezing Preservation of Foods. Volume 1—Freezing of Fresh Foods [O] . K. G. Dykstra 1957

机译：食品的冷冻保存。第1卷-新鲜食品冷冻
7. THE DETERIORATION AND COMMERCIAL PRESERVATION OF FLESH FOODS. First Paper: General Introduction and Experiments on Frozen Beef. [O] . W. D. Richardson, Erwin Scherubel 1908

机译：肉食物的恶化和商业保存。第一论文：冷冻牛肉的一般介绍和实验。
8. Some Thermodynamic Relationships for Soils at or Below the Freezing Point. 2. Effects of Temperature and Pressure on Unfrozen Soil Water [R] . Low, P. F., Hoekstra, P., Anderson, D. M. 1967

机译：冻结点以下土壤的热力学关系。 2.温度和压力对未冻土壤水分的影响

The Deterioration and Commercial Preservation of Flesh Foods. Second Paper—The Storage of Beef at Temperatures above the Freezing Point.

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