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Dried meat. II. the growth of moulds on dried meat

✍ Scribed by Macara, T. J. R. ;Cutting, C. L. ;Shewan, J. M.


Publisher
Wiley (John Wiley & Sons)
Year
1943
Weight
414 KB
Volume
62
Category
Article
ISSN
0368-4075

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Dried meat. III. The water relations of
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## 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