𝔖 Bobbio Scriptorium
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Dried meat. V. The storage of dried meat

✍ Scribed by Ifa, C. H.


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

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πŸ“œ SIMILAR VOLUMES


Dried meat. I
✍ Bate-Smith, E. C. ;Lea, C. H. ;Sharp, J. G. πŸ“‚ Article πŸ“… 1943 πŸ› Wiley (John Wiley & Sons) βš– 597 KB

oooo 0.9-1.0 8000 1.0 12,OOO 1.0 The density of dried egg is 1.2 ; nll the blocks therefore contnincd air. Blocks pressed n t room temperature tend to be frngile. A tcchnique has been ~levclopcd in this Inborntory\* which gives robust blocks of density 0.8. 1\11 tltc hlocks cruniLle easily in the h

Dried meat. III. The water relations of
✍ Gane, R. πŸ“‚ Article πŸ“… 1943 πŸ› Wiley (John Wiley & Sons) βš– 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