Effect of drying temperature in the accelerated freeze‐drying of pork
- 1 August 1962
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 13 (8), 439-448
- https://doi.org/10.1002/jsfa.2740130808
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- SOME OBSERVATIONS ON THE MODIFICATION OF FREEZE DEHYDRATED MEATa,bJournal of Food Science, 1959
- Rapid vacuum freeze‐drying of meatJournal of the Science of Food and Agriculture, 1958
- [23] Muscle phosphorylaseMethods in Enzymology, 1955
- A HISTOLOGICAL AND HISTOCHEMICAL STUDY OF BEEF DEHYDRATION. IV. CHARACTERISTICS OF MUSCLE TISSUES DEHYDRATED BY FREEZE‐DRYING TECHNIQUESaJournal of Food Science, 1954
- The in vitro oxidation of pyruvic and α-ketobutyric acids by ground preparations of pigeon brain. The effect of inorganic phosphate and adenine nucleotideBiochemical Journal, 1943