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Water sorption isotherms of cooked hams as affected by temp..:
Barretto, Tiago Luis
;
Polachini, Tiago Carregari
;
Barretto, Andrea Carla Da Silva
.
Food Science and Technology. , 2019
Link:
http://hdl.handle.net/11449/183724
RT Journal T1
Water sorption isotherms of cooked hams as affected by temperature and chemical composition
UL https://suche.suub.uni-bremen.de/peid=base-ftunivespir:oai:repositorio.unesp.br:11449_183724&Exemplar=1&LAN=DE A1 Barretto, Tiago Luis A1 Polachini, Tiago Carregari A1 Barretto, Andrea Carla Da Silva A1 Telis-romero, Javier PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2019 K1 mathematical modelling K1 equilibrium moisture content K1 water activity K1 protein K1 fat JF Food Science and Technology LK http://hdl.handle.net/11449/183724 DO http://hdl.handle.net/11449/183724 SF ELIB - SuUB Bremen
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