TY  - BOOK
AU  - RABINDER Singh
TI  - Freeze drying of the food material
U1  - T 664.924.5 R11F 
PY  - 1987///
CY  - Ludhiana
PB  - PAU
KW  - FREEZE -- DRYING
KW  - FOOD, FREEZE -- DRIED
KW  - MEAT -- PRESERVATION
KW  - MUTTON
KW  - RECONSTITUTION
KW  - TEMPERATURE
KW  - THICKNESS
N2  - Studies on freeze drying of mutton revealed that 0.5cm thick samples took 4
ER  -