A NEW WATER SORPTION EQUILIBRIUM EXPRESSION FOR SOLID FOODS BASED ON THERMODYNAMIC CONSIDERATIONS

被引：76

作者：

RATTI, C

CRAPISTE, GH

ROTSTEIN, E

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb04693.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：738 / &

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