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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

California Agriculture > Volume 9 > Number 10  > research article 

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Authors

A. L. Tappel, University of California
L. W. Regier, University of California
G. F. Stewart, University of California

Publication Information

California Agriculture 9(10):4-5.

Published October 01, 1955

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Abstract

All the essential properties of fresh meat—color, flavor, and nutrient content—are in the rehydrated product of freeze-drying.

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Author notes

A. Conroy, of Baxter Warehouse Service, Oakland, and M. R. Emerson, of Gerber Products, Oakland, assisted in the studies reported here.

High quality dehydrated meats: Dehydration by freeze-drying method results in products with color, flavor, and food value characteristics of fresh meats

A. L. Tappel, L. W. Regier, G. F. Stewart
University
of
California
Division of Agriculture
and
Natural Resources
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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

California Agriculture > Volume 9 > Number 10  > research article 

< Previous | Table of Contents | Next >

< Previous | Table of Contents | Next >

Share using any of the popular social networks Share by sending an email Print article
Share using any of the popular social networks Share by sending an email Print article

Authors

A. L. Tappel, University of California
L. W. Regier, University of California
G. F. Stewart, University of California

Publication Information

California Agriculture 9(10):4-5.

Published October 01, 1955

PDF  |  Citation  |  Permissions

Author Affiliations show

Abstract

All the essential properties of fresh meat—color, flavor, and nutrient content—are in the rehydrated product of freeze-drying.

Full text

Full text is available in PDF.

Author notes

A. Conroy, of Baxter Warehouse Service, Oakland, and M. R. Emerson, of Gerber Products, Oakland, assisted in the studies reported here.

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