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The effects of different freeze-drying processes on the moisture content, color, and physical strength of roses and carnations

✍ Scribed by Wei Chen; Karen L.B. Gast; Sheri Smithey

Book ID
117483460
Publisher
Elsevier Science
Year
2000
Tongue
English
Weight
133 KB
Volume
84
Category
Article
ISSN
0304-4238

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## Abstract The objective of this study was to investigate the influence of temperature (50, 60, and 70Β°C) and moisture content (18, 21, and 24%) on the quality of jerky products from ostrich meat. The jerky products were evaluated by physicochemical and sensory methods. The tensile strength of the