Water Absorption of Freeze-Dried Meat at Different Water Activities: a Multianalytical Approach Using Sorption Isotherm, Differential Scanning Calorimetry, and Nuclear Magnetic Resonance

Water Absorption of Freeze-Dried Meat at Different Water Activities: a Multianalytical Approach Using Sorption Isotherm, Differential Scanning Calorimetry, and Nuclear Magnetic Resonance

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Veröffentlicht in:Journal of agricultural and food chemistry 2008-02, Vol.56 (3), p.1158-1158
Hauptverfasser: Venturi, Luca, Rocculi, Pietro, Cavani, Claudio, Placucci, Giuseppe, Dalla Rosa, Marco
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container_issue 3
container_start_page 1158
container_title Journal of agricultural and food chemistry
container_volume 56
creator Venturi, Luca
Rocculi, Pietro
Cavani, Claudio
Placucci, Giuseppe
Dalla Rosa, Marco
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doi_str_mv 10.1021/jf8000422
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title Water Absorption of Freeze-Dried Meat at Different Water Activities: a Multianalytical Approach Using Sorption Isotherm, Differential Scanning Calorimetry, and Nuclear Magnetic Resonance
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