EFFECT OF TEMPERATURE AND PRESSURE ON SORPTION OF WATER VAPOR BY FREEZE-DRIED FOOD MATERIALS

被引：61

作者：

SARAVACOS, GD

STINCHFIELD, RM

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1965.tb01840.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：779 / +

页数：1

共 10 条

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[2]

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[3]

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[4]

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HARPER, JC .

[6]

KAREL M, 1964, FOOD TECHNOL-CHICAGO, V18, P1214

[7]

Kuprianoff J., 1958, FUNDAMENTAL ASPECTS, P14

[8]

SALWIN H, 1963, FOOD TECHNOL-CHICAGO, V17, P1114

[9]

SARAVACOS GEORGE D., 1965, FOOD TECHNOL, V19, P193

[10]

Stitt F., 1958, FUNDAMENTAL ASPECTS, P67