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Modeling incidence of lipid and sodium chloride contents on sorption curves of gelatin in the high humidity range

Author:
Rougier, T., Bonazzi, C., Daudin, J.D.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2007 v.40 no.10 pp. 1798-1807
ISSN:
0023-6438
Subject:
lipids, sodium chloride, food analysis, food composition, sorption isotherms, gelatin, swine, meat products, humidity, model food systems, sensory properties
Agid:
2801303