✦ LIBER ✦

Effect of water activity on oxidative deterioration of freeze-dried beef

✍ Scribed by G. B. QUAGLIA; F. SINESIO; D. VECCIA-SCAVALLI; V. AVALLE; G. SCALFATI

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

FREEZE-DRIED MEAT. III. NON-OXIDATIVE DE

✍ L. W. REGIER; A. L. TAPPEL 📂 Article 📅 1956 🏛 Institute of Food Technologists 🌐 English ⚖ 550 KB

FREEZE-DRIED MEAT. II. THE MECHANISM OF

✍ A. L. TAPPEL 📂 Article 📅 1956 🏛 Institute of Food Technologists 🌐 English ⚖ 761 KB

Effect of Water Activity on Lipid Oxidat

✍ Q. Sun; A. Senecal; P. Chinachoti; C. Faustman 📂 Article 📅 2002 🏛 Institute of Food Technologists 🌐 English ⚖ 597 KB

EFFECT OF PROCESSING CONDITIONS AND ADDI

✍ G. E. DRIVER; S. VENKATA-RAMAN 📂 Article 📅 2008 🏛 Institute of Food Technologists 🌐 English ⚖ 714 KB

EFFECT OF SELECTED ROASTING PARAMETERS O

✍ L. C. HlNNERGARDT; G. T. BURGER 📂 Article 📅 1975 🏛 Institute of Food Technologists 🌐 English ⚖ 567 KB

The Effect of Storage at Elevated Temper

✍ L. J. N. COLE 📂 Article 📅 1962 🏛 Institute of Food Technologists 🌐 English ⚖ 421 KB