High quality dehydrated meats: Dehydration by freeze-drying method results in products with color, flavor, and food value characteristics of fresh meats
1955
A Tappel | L Regier | G Stewart
All the essential properties of fresh meat—color, flavor, and nutrient content—are in the rehydrated product of freeze-drying.
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California Agriculture
卷
9
期
10
ISSN
0008-0845 | 2160-8091
出版者
University of California Agriculture and Natural Resources
语言
英语
2024-12-11
DOAJ