A HISTOLOGICAL AND HISTOCHEMICAL STUDY OF BEEF DEHYDRATION. IV. CHARACTERISTICS OF MUSCLE TISSUES DEHYDRATED BY FREEZE‐DRYING TECHNIQUESa
- 1 January 1954
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 19 (1-6) , 543-556
- https://doi.org/10.1111/j.1365-2621.1954.tb17487.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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