190
FREEZE—DRYING
30. WELLS F. E. (1965). Evaluation of freeze-dried chicken : effects of cooking and deboning methods on
costs and quality. Technical Report FD—10. Contract No. DA 19-129-AMC—116 (N). Clearinghouse
FSTI Washington).
31. WELLS G. H., MAY K. N. & POWERS J. J
.
(1962). Taste panel and shear—press evaluation of tenderness of
freeze-dried chicken as a”ected by age and preslaughter feeding ofians. Food Technology, 16 (9), 137—139.
32. WELLS G. H., II. (1965). Tendet‘ness of‘eeze-dried chicken with emphasis on enzymic treatments. Thesis.
Dept. of Food Science, Michigan State Univ. (Lansing).
33. WISMER—PEDERSEN J
.
(1965). Effect of EDTA and pH on properties of freeze—dried pork muscle.
I. Efect ofpH and magnesium and calcium ions on freeze—dried myobrils. .Ï
.
Food Science, 30 (1), 85—90.
II. Effect of infection ofEDTA and Na0H before drying. .T. Food Sciences 30 (I), 91—97.
34. YOUNGER C. F. A. & BRAIGENT B. H. (1965). A preliminary study of the effect of precooking on freezedried lamb, with special reference to histological changes. Food Technology, 19 (6), 991—992.
FREEZE—DRYING
30. WELLS F. E. (1965). Evaluation of freeze-dried chicken : effects of cooking and deboning methods on
costs and quality. Technical Report FD—10. Contract No. DA 19-129-AMC—116 (N). Clearinghouse
FSTI Washington).
31. WELLS G. H., MAY K. N. & POWERS J. J
.
(1962). Taste panel and shear—press evaluation of tenderness of
freeze-dried chicken as a”ected by age and preslaughter feeding ofians. Food Technology, 16 (9), 137—139.
32. WELLS G. H., II. (1965). Tendet‘ness of‘eeze-dried chicken with emphasis on enzymic treatments. Thesis.
Dept. of Food Science, Michigan State Univ. (Lansing).
33. WISMER—PEDERSEN J
.
(1965). Effect of EDTA and pH on properties of freeze—dried pork muscle.
I. Efect ofpH and magnesium and calcium ions on freeze—dried myobrils. .Ï
.
Food Science, 30 (1), 85—90.
II. Effect of infection ofEDTA and Na0H before drying. .T. Food Sciences 30 (I), 91—97.
34. YOUNGER C. F. A. & BRAIGENT B. H. (1965). A preliminary study of the effect of precooking on freezedried lamb, with special reference to histological changes. Food Technology, 19 (6), 991—992.