FREEZE‐DRIED MEAT. III. NON‐OXIDATIVE DETERIORATION OF FREEZE‐DRIED BEEFa

Journal of Food ScienceVolume 21, Issue 6 p. 630-639 FREEZE-DRIED MEAT. III. NON-OXIDATIVE DETERIORATION OF FREEZE-DRIED BEEFa L. W. REGIER, L. W. REGIER Department of Food Technology, University of California, Davis, CaliforniaSearch for more papers by this authorA. L. TAPPEL, A. L. TAPPEL Department of Food Technology, University of California, Davis, CaliforniaSearch for more papers by this author L. W. REGIER, L. W. REGIER Department of Food Technology, University of California, Davis, CaliforniaSearch for more papers by this authorA. L. TAPPEL, A. L. TAPPEL Department of Food Technology, University of California, Davis, CaliforniaSearch for more papers by this author First published: November 1956 https://doi.org/10.1111/j.1365-2621.1956.tb16967.xCitations: 22 a This paper reports research undertaken in cooperation with the Quartermaster Food and Container Institute for the Armed Forces, and has been approved for publication. The views or conclusions contained in this report are those of the authors. They are not to be construed as necessarily reflecting the views or indorsement of the Department of Defense. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat LITERATURE CITED 1 Chapman, R. A., and McFarlane, W. D. A colorimetric method for the estimation of reducing groups in milk powder. Canad. J. Res., 23B, 96 (1945). 10.1139/cjr45b-012 Google Scholar 2 Coulter, S. J., Jenness, R., and Geddes, W. F. 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