QUALITY AND STABILITY OF SOME FREEZE‐DRIED FOODS IN “ZERO” OXYGEN HEADSPACE
- 1 April 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (3) , 532-535
- https://doi.org/10.1111/j.1365-2621.1971.tb06408.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Effect of Headspace Oxygen on the Quality of Freeze-Dried Beef and Chicken StewPublished by Defense Technical Information Center (DTIC) ,1968
- Effect of Oxygen Removal Technique on Flavor Stability of Low-Heat Foam Spray Dried Whole MilkJournal of Dairy Science, 1967
- A gas chromatographic method for continuous accelerated study of O2 uptake in fatsJournal of Oil & Fat Industries, 1966
- EFFECT OF EXPOSURE TO OXYGEN ON CHANGES IN MEATS AND VEGETABLES DURING STORAGEPublished by Defense Technical Information Center (DTIC) ,1965
- Gas packing milk powder with a mixture of nitrogen and hydrogen in the presence of palladium catalystJournal of Dairy Research, 1961