✦ LIBER ✦

Oxidation of controlled low-temperature vacuum dehydrated and freeze-dried beef and pork

✍ Scribed by V.A.-E. King; J.-F. Chen

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Chlorophyll stability in spinach dehydra

✍ V. An-Erl King; Chia-Fang Liu; Yi-Jing Liu 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 340 KB

Cholesteryl Linoleate Oxidation in Freez

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

ULTRAVIOLET IRRADIATION OF BEEF AND PORK

✍ D. E. BRADY; F. H. SMITH; L. N. TUCKER; T. N. BLUMER 📂 Article 📅 1949 🏛 Institute of Food Technologists 🌐 English ⚖ 464 KB

Controlled Low-Temperature Vacuum Dehydr

✍ V. AN-ERL KING; ROBERT R. ZALL; DAVID C. LUDINGTON 📂 Article 📅 1989 🏛 Institute of Food Technologists 🌐 English ⚖ 994 KB

Some properties of freeze-dried pork mus

✍ I. F. Penny; C. A. Voyle; R. A. Lawrie 📂 Article 📅 1964 🏛 John Wiley and Sons 🌐 English ⚖ 521 KB

TEXTURE STABILITY DURING STORAGE OF FREE

✍ D. R. HELDMAN; G. A. REIDY; M. P. PALNITKAR 📂 Article 📅 1973 🏛 Institute of Food Technologists 🌐 English ⚖ 451 KB