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Biographical entry Cook, G. A

Occupation
Food scientist

Summary

G. A Cook, together with J.R. Vickery, worked at the University of Melbourne Biochemistry Department in 1924 on the effects of the rate of freezing of beef on the amounts of "drip" produced during thawing. They found that in general, the faster the freezing the smaller was the "drip".

Published resources

Online Resources

See also

Rosanne Walker