Imetajate liha ja normaalpiima veesisaldus.
1996
Veske E.
In addition to normal water of mammals' meat and standard milk, during an oxidation of meat and milk nutrients forms remarkable amount of oxidation water. From the oxidation water of standard milk forms 65.3 per cent and from the oxidation water of meat forms 50.9 per cent fat. The general amount of the normal water of meat and the oxidation water of nutrients is about 87.1 per cent. The general amount of normal water of standard milk and the oxidation water is somewhat bigger- 93.3 per cent. In both cases the indexes of general amount of normal and oxidation water are relatively stable (V=1.6-2.0). The oxidation water of fat is in strong negative correlation with the normal water content both of meat and standard milk. Connections of the oxidation water of protein with other components are weaker than the oxidation water of fat. The oxidation water of standard milk is the most indifferent as regard to its connections. In organism the oxidation water of nutrients links into general water change.
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