✦ LIBER ✦

METHODS OF EVALUATING FREEZE-DRIED BEEF

✍ Scribed by L. J. N. COLE; W. R. SMITHIES

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

EQUILIBRIUM MOISTURE CHARACTERISTICS OF

✍ M. P. PALNITKAR; D. R. HELDMAN 📂 Article 📅 2008 🏛 Institute of Food Technologists 🌐 English ⚖ 487 KB

Evaluation of Prerigor Freeze-Dried Beef

✍ H. A. ABUGROUN; E. D. ABERLE; T. R. DOCKERTY; J. S. MARKS; M. D. JUDGE 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 276 KB

Effect of water activity on oxidative de

✍ G. B. QUAGLIA; F. SINESIO; D. VECCIA-SCAVALLI; V. AVALLE; G. SCALFATI 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 324 KB

Cholesteryl Linoleate Oxidation in Freez

✍ C. W. SEO; JAMES T. KING JR. 📂 Article 📅 1985 🏛 Institute of Food Technologists 🌐 English ⚖ 299 KB