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WATER ACTIVITY OF FRESH FOODS.

Author(s) : CHIRIFE J., FERRO-FONTAN C.

Type of article: Article

Summary

THIS WORK PRESENTS A COMPILATION OF WATER ACTIVITY VALUES FOR FRESH FOODS NAMELY FRUITS, VEGETABLES AND MEATS. WATER ACTIVITIES WERE CALCULATED FROM REPORTED DATA ON THE INITIAL FREEZING POINT OF FRUITS, VEGETABLES AND MEATS, AMOUNTING TO EIGHTY SIX DIFFERENT ITEMS. IN PRACTICALLY ALL CASES STUDIED THE WATER ACTIVITY IS IN THE RANGE 0.970-0.996.

Details

  • Original title: WATER ACTIVITY OF FRESH FOODS.
  • Record ID : 1982-1928
  • Languages: English
  • Publication date: 1982/03
  • Source: Source: J. Food Sci.
    vol. 47; n. 2; 661-663; 1 fig.; 1 tabl.; 24 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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