Dried meat. V. The storage of dried meat
β Scribed by Ifa, C. H.
- Publisher
- Wiley (John Wiley & Sons)
- Year
- 1943
- Weight
- 806 KB
- Volume
- 62
- Category
- Article
- ISSN
- 0368-4075
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
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
## 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