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Understanding water activity change in oil with temperature
Our recent studies and several publications suggest that the low water activity (a(w)) of oil in thermal processing might be a major contributing factor towards the increased thermal resistance of bacteria in oils. In this study, we developed a reliable method to measure the water activity of oil by...
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| Vydáno v: | Curr Res Food Sci |
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| Hlavní autoři: | , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Elsevier
2020
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7473353/ https://ncbi.nlm.nih.gov/pubmed/32914131 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.crfs.2020.04.001 |
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