Cook, G. A

P003455 revised AU-VU:EOAS Encyclopedia of Australian Science and Innovation

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English AACR2 Anglo-American Cataloguing Rules Person created 2001-05-25 human Rosanne Walker updated 2025-11-05 human https://www.eoas.info/biogs/P003455b.htm person Cook G. A AACR2 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". CSIR Council, Council for Scientific and Industrial Research (1926 - 1949)

Member 1926-1927

Cook, G. A

Trove

'Cook, G. A', in Encyclopedia of Australian Science and Innovation, Centre for Transformative Innovation, Swinburne University of Technology Cook, G. A Swinburne University of Technology, Centre for Transformative Innovation Encyclopedia of Australian Science and Innovation Resource: Technology in Australia 1788-1988 Academy of Technological Sciences and Engineering Technology in Australia 1788-1988 Online Melbourne Australian Science and Technology Heritage Centre 2000