HIGHLIGHTS
- who: (Print and collaborators from the (UNIVERSITY) have published the article: Food Sci. Technol, Campinas, 39(3): 677-683, July-Sept. 2019 677/683 677 Food Science and Technology, in the Journal: (JOURNAL)
- what: This study was focused on the determination of the chemical composition and experimentally obtaining the sorption isotherms for four samples of commercial cooked ham subjected to simulated commercial storage conditions. At higher temperatures, this model showed a slightly higher lack of fit than GAB model.
- how: The best fits to the experimental data were obtained by the Peleg model . . .
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