๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

A HISTOLOGICAL AND HISTOCHEMICAL STUDY OF BEEF DEHYDRATION. : III. INFLUENCE OF PRE-COOKING

โœ Scribed by EARL AUERBACH; H. WANG; VIRGINIA BATES; D. M. DOTY; H. R. KEAYBILL

Book ID
108795062
Publisher
Institute of Food Technologists
Year
1954
Tongue
English
Weight
284 KB
Volume
19
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

Dried meat. III. The water relations of
Dried meat. III. The water relations of airdried, pre-cooked beef and pork
โœ Gane, R. ๐Ÿ“‚ Article ๐Ÿ“… 1943 ๐Ÿ› Wiley (John Wiley & Sons) โš– 242 KB

## Discussion Lipase can hydrolyse fats a t temperatures well below the freezing point: e.g., -30' c., and therefore, since freezing nnd drying both reduce the activity of water in the system, it is not surprising that lipase action occurs in dried egg. A " criticel" water content, below which the