ROLE OF WATER AND OXYGEN IN THE DETERIORATION OF FREEZE-DRIED MEAT
Abstract
Production of freeze-dried fresh and cooked meat at various moisture levels, methods for studying deteriorative changes on storage, and results of analyses are reported. Statistical treatment of data shows moisture and temperature cause greatest deteriorative changes. Oxygen level has little or no effect. (Author)
Document Details
- Document Type
- Technical Report
- Publication Date
- Dec 04, 1960
- Accession Number
- AD0265380
Entities
People
- J.b. Jr. Fox
- J.s. Thomson
- W.a. Landmann