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Changes in crystal structure of ettringite on dehydration. 1

✍ Scribed by N.N. Skoblinskaya; K.G. Krasilnikov

Publisher
Elsevier Science
Year
1975
Tongue
English
Weight
767 KB
Volume
5
Category
Article
ISSN
0008-8846

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Deterioration of dehydrated meat during
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✍ J. G. Sharp πŸ“‚ Article πŸ“… 1957 πŸ› John Wiley and Sons 🌐 English βš– 362 KB

## Abstract The rate of development of brown discoloration in dehydrated aqueous extracts of meat has been shown to increase with pH over the range 3 to 7. The Q~10~ of the rates of loss of free sugar and development of brown discoloration in such extracts during storage in the range 15Β° to 50Β° ar