Cook, G. A

Bright Sparcs
Biographical entry

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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".

Online Sources

See Also

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/scripts/tia-dynindex.php3?EID=P003455. [ Details ]

Structure based on ISAAR(CPF) - click here for an explanation of the fields.

Prepared by: Rosanne Walker
Created: 25 May 2001
Modified: 24 May 2006

Published by The University of Melbourne eScholarship Research Centre on ASAPWeb, 1994 - 2007
Originally published 1994-1999 by Australian Science Archives Project, 1999-2006 by the Australian Science and Technology Heritage Centre
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Updated: 26 February 2007
http://www.asap.unimelb.edu.au/bsparcs/biogs/P003455b.htm

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