Vol. 9, Issue 10, 1955October 01, 1955 PDT
ccby-nc-nd-4.0
High quality dehydrated meats: Dehydration by freeze-drying method results in products with color, flavor, and food value characteristics of fresh meats
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,
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.