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EQUILIBRIUM MOISTURE CHARACTERISTICS OF FREEZE-DRIED BEEF COMPONENTS

  • Published:2008-06-28 Issue:7 Volume:36 Page:1015-1018
  • ISSN:0022-1147
  • Container-title:Journal of Food Science
  • language:en
  • Short-container-title:

Author:

PALNITKAR M. P.,HELDMAN D. R.

Publisher

Wiley

Subject

Food Science

Reference10 articles.

1. Comparison of water vapor sorption by milk powder components;Berlin;J. Dairy Sci,1968

2. HYGROSCOPIC EQUILIBRIUM AND TEXTURE OF FREEZE-DRIED FOODS

3. Sorption phenomena in foods;Labuza;Food Technol,1968

4. Isolation of intracellular connective tissue;McClain;Nature,1969

5. Water sorption isotherms from freeze-dried muscle fibers;MacKenzie;Dependence on initial freezing treatment. Cryobiology,1967

Cited by 19 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Theoretical Tools to Predict Physicochemical Properties of Industrial Foods and Cultivation Media;Fermentation Processes Engineering in the Food Industry;2013-03-27

2. Equilibrium Moisture Content: Food;Encyclopedia of Agricultural, Food, and Biological Engineering, Second Edition;2010-10-19

3. Water vapour sorption isotherms of two cake mixes and their components;International Journal of Food Science & Technology;2007-06-29

4. Hygroscopic behaviour of freeze dried bananas;International Journal of Food Science & Technology;2007-06-28

5. Comparison of water vapour sorption by sugar beet root components;International Journal of Food Science & Technology;2007-06-28
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