Person
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".
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Published resources
Resources
- 'Cook, G. A', Trove, National Library of Australia, 2009, https://nla.gov.au/nla.party-1475713. Details
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/index_c.html. Details
Rosanne Walker
Created: 25 May 2001, Last modified: 24 May 2006
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