TECHNIQUE FOR MEASUREMENT OF WATER ACTIVITY IN HIGH AW RANGE

[1] BLOCK SS, 1961, AS336166387 WRIGHT P

[2] KINETICS OF WATER VAPOR SORPTION IN A MODEL FREEZE-DRIED FOOD [J]. AICHE JOURNAL, 1972, 18 (04) : 706 - +

[3] WATER ACTIVITY DETERMINATION IN FOODS IN RANGE 0.80 TO 0.99 [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (06) : 1097 - 1098

[4] KAREL M, 1964, FOOD TECHNOL, V18, P104

[5] LABUZA TP, 1974, PHYSICAL PROPERTIES

[6] MALONEY JF, 1966, J FOOD SCI, V31, P878, DOI 10.1111/j.1365-2621.1966.tb03264.x

[7] WATER RELATIONS OF FOOD-BORNE BACTERIAL PATHOGENS - REVIEW [J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1973, 36 (05): : 276 - 288

[8] WILSON RE, 1940, J IND ENG CHEM, V13, P326

[1] BLOCK SS, 1961, AS336166387 WRIGHT P

[2] KINETICS OF WATER VAPOR SORPTION IN A MODEL FREEZE-DRIED FOOD [J]. AICHE JOURNAL, 1972, 18 (04) : 706 - +

[3] WATER ACTIVITY DETERMINATION IN FOODS IN RANGE 0.80 TO 0.99 [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (06) : 1097 - 1098

[4] KAREL M, 1964, FOOD TECHNOL, V18, P104

[5] LABUZA TP, 1974, PHYSICAL PROPERTIES

[6] MALONEY JF, 1966, J FOOD SCI, V31, P878, DOI 10.1111/j.1365-2621.1966.tb03264.x

[7] WATER RELATIONS OF FOOD-BORNE BACTERIAL PATHOGENS - REVIEW [J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1973, 36 (05): : 276 - 288

[8] WILSON RE, 1940, J IND ENG CHEM, V13, P326