Some Scientific Aspects of Packaging and Quick-Freezing Perishable Flesh Products I—More Rapid Freezing Means Better Preservation
1929; American Chemical Society; Volume: 21; Issue: 5 Linguagem: Inglês
10.1021/ie50233a005
ISSN1541-5724
Autores Tópico(s)Cultural Heritage Materials Analysis
ResumoADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTSome Scientific Aspects of Packaging and Quick-Freezing Perishable Flesh Products I—More Rapid Freezing Means Better PreservationClarence. BirdseyeCite this: Ind. Eng. Chem. 1929, 21, 5, 414–417Publication Date (Print):May 1, 1929Publication History Published online1 May 2002Published inissue 1 May 1929https://doi.org/10.1021/ie50233a005RIGHTS & PERMISSIONSArticle Views74Altmetric-Citations12LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (600 KB) Get e-Alerts
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