Effect of temperature fluctuation on energy consumption and quality changes of palletized foods in frozen storage
β Scribed by W Moleeratanond; A Kramer; B.H Ashby; W.A Bailey; A.H Bennett
- Publisher
- Elsevier Science
- Year
- 1979
- Tongue
- English
- Weight
- 722 KB
- Volume
- 2
- Category
- Article
- ISSN
- 0140-7007
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Multiexponential transverse relaxation in tissue has been interpreted as a marker of water compartmentation. Articular cartilage has been reported to exhibit such relaxation in several studies, with the relative contributions of tissue heterogeneity and tissue microstructure remaining unspecified. I
## Abstract Effect of moisture and temperature on changes in total carotenoids, fat acidity, free and bound lipids and their composition taking place during storage of atta are reported. At moisture contents of 10.4% and below, increase in fat acidity results mainly from hydrolysis of neutral lipid