A study on ice crystals in frozen meat : a thesis presented in partial fulfilment of the requirements for the degree Master of Technology in Food Technology at Massey University
| dc.contributor.author | Mawson, Raymond Frank | |
| dc.date.accessioned | 2018-10-26T00:19:48Z | |
| dc.date.available | 2018-10-26T00:19:48Z | |
| dc.date.issued | 1969 | |
| dc.description.abstract | In 1924 in a paper delivered to the Fourth International Congress of Refrigeration T. Moran (1924) stated, "Probably nothing is more needed by the refrigerating industry than an adequate theory of the freezing of tissues, because on it must be based any important advance in practical procedure other than such as one of a purely engineering nature." Addressing an advanced study institute held at the University of Strathclyde in September 1966 H.N. Symons said, "Important though it is technology occupies a relatively minor position in the structure of the frozen food industry." [From Introduction] | en_US |
| dc.identifier.uri | http://hdl.handle.net/10179/13912 | |
| dc.identifier.wikidata | Q112836248 | |
| dc.identifier.wikidata-uri | https://www.wikidata.org/wiki/Q112836248 | |
| dc.language.iso | en | en_US |
| dc.publisher | Massey University | en_US |
| dc.rights | The Author | en_US |
| dc.subject | Frozen meat | en_US |
| dc.subject | Ice crystals | en_US |
| dc.title | A study on ice crystals in frozen meat : a thesis presented in partial fulfilment of the requirements for the degree Master of Technology in Food Technology at Massey University | en_US |
| dc.type | Thesis | en_US |
| massey.contributor.author | Mawson, Raymond Frank | |
| thesis.degree.discipline | Food Technology | en_US |
| thesis.degree.grantor | Massey University | en_US |
| thesis.degree.level | Masters | en_US |
| thesis.degree.name | Master of Technology (M. Tech.) | en_US |
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