Enzymic activity at low moisture levels and its relation to deterioration in freeze-dried foods-Reference-Cited by-同舟云学术

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Enzymic activity at low moisture levels and its relation to deterioration in freeze-dried foods

Published:1962-04 Issue:4 Volume:13 Page:248-254
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Matheson N. A.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference24 articles.

1. ‘Fundamental Aspects of the Dehydration of Foodstuffs’, 1958, p. 211 (London: Society of Chemical Industry)

2. Adenosine Triphosphatase and Contraction in Dehydrated Muscle Fibres

Cited by 10 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. Effect of Salting Treatment on the Flavour of Oyster, Donax and Sea Urchin;Agricultural and Biological Chemistry;1983-07

2. INFLUENCE OF WATER ACTIVITY ON ENZYMIC ACTIVITY IN BIOLOGICAL SYSTEMS;Dry Biological Systems;1978

3. Einflu� der Wasseraktivit�t auf enzymatische Ver�nderungen in gefriergetrocknetem Muskelfleisch;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1976-06

4. Enzymic Reactions in Low Moisture Foods;Water Relations of Foods;1975

5. Oxidation Systems in Fruits and Vegetables– their Relation to the Quality of Preserved Products;Advances in Food Research;1969

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