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A HISTOLOGICAL AND HISTOCHEMICAL STUDY OF BEEF DEHYDRATION. IV. CHARACTERISTICS OF MUSCLE TISSUES DEHYDRATED BY FREEZE‐DRYING TECHNIQUES a
Author(s) -
WANG H.,
AUERBACH E.,
BATES VIRGINIA,
DOTY D. M.,
KRAYBILL H. E.
Publication year - 1954
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1954.tb17487.x
Subject(s) - bates , library science , foundation (evidence) , food science , chemistry , engineering , history , computer science , archaeology , aerospace engineering