Sorption properties of dry cured ham

Moisture adsorption and desorption isotherms at 20, 30 and 40 °C for dry cured hams over a water activity (aw) range 0.56-0.91 were determined. The effect of changes in sodium chloride and fat contents was also analyzed. No hysteresis was observed. Composition appeared to have a very significant eff...

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Detalles Bibliográficos
Autores principales: Mujica, F.J., Martinez, E.J., Bercovich, F.C., Bonino, N.B., Alzamora, S.M.
Formato: JOUR
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00236438_v22_n3_p89_Mujica
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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