Author:
ADACHI RICHARD R.,SHEFFNER LEONARD,SPECTOR HARRY
Reference14 articles.
1. Freeze-Drying of Food Products
2. 5. F. KiddImprovements in and relating to the low temperature treatment for the preservation of perishable foods and other materials. British patent no. 539, 477 (1941 ).
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1. Bibliography;Lawrie's Meat Science;2006
2. Critical review of water activities and microbiology of drying of meats;C R C Critical Reviews in Food Science and Nutrition;1987-01
3. BIBLIOGRAPHY;Meat Science;1985
4. Legume Foods;New Protein Foods;1974
5. Laboratory Methods for the Evaluation of Changes in Protein Quality;Newer Methods of Nutritional Biochemistry with Applications and Interpretations;1970