CHEMICAL AND SENSORY CHANGES IN FREEZE-DRIED CHICKEN AND PORK DURING HIGH TEMPERATURE, OXYGEN-FREE STORAGE

✍ Scribed by W. E. TOWNSEND; A. A. KLOSE; B.G. LYON

• Book ID: 108803419
• Publisher: Institute of Food Technologists
• Year: 1978
• Tongue: English
• Weight: 769 KB
• Volume: 43
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1978.tb09722.x