Biographical entry Cook, G. A
- Food scientist
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".
- 'Cook, G. A', Trove, National Library of Australia, 2009, https://nla.gov.au/nla.party-1475713. Details
- Academy of Technological Sciences and Engineering, Technology in Australia 1788-1988, Online edn, Australian Science and Technology Heritage Centre, Melbourne, 3 May 2000, http://www.austehc.unimelb.edu.au/tia/index_c.html. Details
Created: 25 May 2001, Last modified: 24 May 2006
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