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Abstract:

This work presents a compilation of water activity (aw) values for fresh foods namely fruits, vegetables and meats. Water activities were calculated from reported data on the cryoscopic temperature (or initial freezing point) of fruits, vegetables and meats, amounting to eighty six different items. In practically all cases studied the water activity is in the range 0.970–0.996. Copyright © 1982, Wiley Blackwell. All rights reserved

Registro:

Documento: Artículo
Título:Water Activity of Fresh Foods
Autor:CHIRIFE, J.; FONTAN, C.F.
Filiación:Departamento de Lndustrias, Faculted de Ciencias Exectes Y Natureles, Universidad de Buenos Aires, Buenos Aires, Argentina
Departamento de Fisica, Universidad de Buenos Aires end is a Consejo Nacionel de lnvestigeciones Cientificas y Tecnices de la, Argentina
Año:1982
Volumen:47
Número:2
Página de inicio:661
Página de fin:663
DOI: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10145.x
Título revista:Journal of Food Science
Título revista abreviado:J. Food. Sci.
ISSN:00221147
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v47_n2_p661_CHIRIFE

Referencias:

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Citas:

---------- APA ----------
CHIRIFE, J. & FONTAN, C.F. (1982) . Water Activity of Fresh Foods. Journal of Food Science, 47(2), 661-663.
http://dx.doi.org/10.1111/j.1365-2621.1982.tb10145.x
---------- CHICAGO ----------
CHIRIFE, J., FONTAN, C.F. "Water Activity of Fresh Foods" . Journal of Food Science 47, no. 2 (1982) : 661-663.
http://dx.doi.org/10.1111/j.1365-2621.1982.tb10145.x
---------- MLA ----------
CHIRIFE, J., FONTAN, C.F. "Water Activity of Fresh Foods" . Journal of Food Science, vol. 47, no. 2, 1982, pp. 661-663.
http://dx.doi.org/10.1111/j.1365-2621.1982.tb10145.x
---------- VANCOUVER ----------
CHIRIFE, J., FONTAN, C.F. Water Activity of Fresh Foods. J. Food. Sci. 1982;47(2):661-663.
http://dx.doi.org/10.1111/j.1365-2621.1982.tb10145.x