ShareWater activity and moisture sorption isotherms of Gaziantep cheese.
Author(s) : KAYA S., ONER M. D.
Type of article: Article
Summary
Water activity levels in cottage cheese stored for 6 months in a saturated salt solution are 0.95 and 0.87, respectively. The adsorption and desorption isotherms obtained at 12-30 and 5-27 deg C, respectively, are presented.
Details
- Original title: Water activity and moisture sorption isotherms of Gaziantep cheese.
- Record ID : 1997-2277
- Languages: English
- Source: J. Food Qual. - vol. 19 - n. 2
- Publication date: 1996
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Türkiye; Adsorption; Dairy product; Humidity; Desorption; Fromage frais; Water activity
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- Author(s) : SZCZEPANIK K., SWITKA J.
- Date : 1983
- Languages : Polish
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- Date : 1983/08/07
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- Source: Kholodilnaya Tekhnika - n. 12
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