RELATIONSHIP BETWEEN WATER ACTIVITY AND WATER BINDING IN HIGH AND INTERMEDIATE MOISTURE FOODS

被引：13

作者：

KARMAS, E ^{[1
]}

CHEN, CC ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb00560.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：800 / 801

页数：2

共 7 条

[1]

BROCKMAN.MC, 1970, FOOD TECHNOL-CHICAGO, V24, P896

[2] PROTEIN HYDRATION .I. BINDING SITES [J].

BULL, HB ;

BREESE, K .

COLLINS, JL ;

MCCARTY, IE ;

CHEN, CC ;

PARK, JR ;

MUNDT, JO ;

JOHNSTON, MR .

[4]

KAPLOW M, 1970, FOOD TECHNOL-CHICAGO, V24, P889

[5]

KARMAS E, 1974, ANALYTICAL CALORIMET, V3, P489

[6]

LEISTNER L, 1971, FLEISCHWIRTSCHAFT, V50, P578

[7]

Vrchlabsky J., 1970, Fleischwirtschaft, V50, P967