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MEASUREMENT OF THE WATER ACTIVITY OF DIFFERENT COMMERCIAL MEAT PRODUCTS.

[In Spanish. / En espagnol.]

Author(s) : FERNANDEZ SALGUERO J., LLINARAS M.

Type of article: Article

Summary

WATER ACTIVITY WAS DETERMINED BY THE LANDROCK-PROCTOR METHOD AT 278 AND 293 K (5 AND 20 DEG C) IN SEVEN MEAT PRODUCTS. RESULTS. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-5453.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1984-1900
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 20 - n. 141
  • Publication date: 1983

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