A study of water activity lowering in meat during immersion-cooking in sodium chloride-glycerol solution. II. Kinetics of aW lowering and effect of some process variables
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb01859.x/fullpdf
Reference11 articles.
1. Prediction of water activity in intermediate moisture foods
2. PREDICTION OF WATER ACTIVITY OF AQUEOUS SOLUTIONS IN CONNECTION WITH INTERMEDIATE MOISTURE FOODS: EXPERIMENTAL INVESTIGATION OF THE awLOWERING BEHAVIOR OF SODIUM LACTATE AND SOME RELATED COMPOUNDS
3. The prediction of water activity in aqueous solutions in connection with intermediate moisture foods IV. aW Prediction in aqueous non electrolyte solutions
4. Chirife , J. Ferro Fontán , C. Vigo , S. 1981 J. Agric. Fd Chem. (in press)
5. A study of water activity lowering in meat during immersion-cooking in sodium chloride-glycerol solutions. I. Equilibrium considerations and diffusional analysis of solute uptake
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