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Effect of a new vacuum leaching technology on the textural characteristics of sardine mince

✍ Scribed by Rogério Mendes; Carmen Gómez-Guillén; P. Montero

Book ID
105900822
Publisher
Springer
Year
1997
Tongue
English
Weight
399 KB
Volume
204
Category
Article
ISSN
0044-3026

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The changes produced in an activated carbon by treatment in aqueous solutions of (NH 4 ) 2 S 2 O 8 and H 2 O 2 are compared with the modifications produced by oxygen plasma. These changes are monitored by measuring the textural characteristics (surface areas, porosity, pore size distributions) and s