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Research Article
Vol. 9, Issue 10, 1955October 01, 1955 PDT

High quality dehydrated meats: Dehydration by freeze-drying method results in products with color, flavor, and food value characteristics of fresh meats

A Tappel, L Regier, G Stewart,
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California Agriculture
Tappel, A, L Regier, and G Stewart. 1955. “High Quality Dehydrated Meats: Dehydration by Freeze-Drying Method Results in Products with Color, Flavor, and Food Value Characteristics of Fresh Meats.” California Agriculture 9 (10): 4–5.
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