Modelling desorption isotherm for durable meat products

The desorption isotherms of two durable meat products (sample 1 - durable fermented meat product and sample 2 - unheated durable meat product) by Dynamic Dewpoint Isotherm (DDI) at 20, 25, and 30 °C and Saturated Salt Slurry (SSS) method at 20 °C has been studied. The data acquired from these measur...

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Detalles Bibliográficos
Autores principales: Bauer, Josef, Richtr, Přemysl, Beňo, Filip, Tobolka, Adam, Ševčík, Rudolf
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9547243/
https://www.ncbi.nlm.nih.gov/pubmed/36217479
http://dx.doi.org/10.1016/j.heliyon.2022.e10851

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9547243/
https://www.ncbi.nlm.nih.gov/pubmed/36217479
http://dx.doi.org/10.1016/j.heliyon.2022.e10851

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