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High quality dehydrated meats: Dehydration by freeze-drying method results in products with color, flavor, and food value characteristics of fresh meats
Authors
A. L. TappelL. W. Regier
G. F. Stewart
Authors Affiliations
A. L. Tappel is Assistant Professor of Food Technology, University of California, Davis; L. W. Regier is Senior Laboratory Technician, Food Technology, University of California, Davis; G. F. Stewart is Professor of Poultry Husbandry, University of California, Davis.Publication Information
Hilgardia 9(10):4-5. DOI:10.3733/ca.v009n10p4. October 1955.
PDF of full article, Cite this article
Abstract
All the essential properties of fresh meat—color, flavor, and nutrient content—are in the rehydrated product of freeze-drying.
Tappel A, Regier L, Stewart G. 1955. High quality dehydrated meats: Dehydration by freeze-drying method results in products with color, flavor, and food value characteristics of fresh meats. Hilgardia 9(10):4-5. DOI:10.3733/ca.v009n10p4
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