EFFECT OF SURFACE-ACTIVE AGENTS ON WATER ACTIVITY OF IM FOOD SOLUTIONS

被引：4

作者：

ALZAMORA, SM

CHIRIFE, J

FONTAN, CF

机构：

[1] CONSEJO NACL INVEST CIENT & TECN,BUENOS AIRES,ARGENTINA

[2] UNIV BUENOS AIRES,DEPT IND,RA-1428 BUENOS AIRES,ARGENTINA

[3] UNIV BUENOS AIRES,FAC CIENCIAS EXACTAS & NAT,DEPT CHIRURG,RA-1428 BUENOS AIRES,ARGENTINA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04540.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1974 / 1975

页数：2

共 14 条

[1]

BENMERGUI EA, 1979, J FOOD TECHNOL, V14, P625, DOI 10.1177/074873099129001000

[2]

CHEN CC, 1979, LEBENSM WISS TECHNOL, V12, P68

[3]

CHIRIFE J, 1980, J FOOD TECHNOL, V15, P59

CHIRIFE, J ;

FERROFONTAN, C .

[5]

CHIRIFE J, 1981, UNPUB STUDY WATER AC

[6]

Davies J.T., 1963, INTERFACIAL PHENOMEN

[7]

FONTAN CF, 1980, J FOOD TECHNOL

[8]

FONTAN CF, 1981, J FOOD TECHNOL

[9]

MIRACCO J, 1981, J FOOD SCI

[10]

NIJJELS HH, 1980, J FOOD SCI, V45, P1648