PREDICTION OF WATER ACTIVITY LOWERING ABILITY OF FOOD HUMECTANTS AT HIGH AW

被引：32

作者：

SLOAN, AE ^{[1
]}

LABUZA, TP ^{[1
]}

机构：

[1] UNIV MINNESOTA, DEPT FOOD SCI & NUTR, ST PAUL, MN 55108 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1976.tb00664.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：532 / 535

页数：4

共 18 条

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[2]

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[3]

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GROVER, DW .

JOURNAL OF THE SOCIETY OF CHEMICAL INDUSTRY-LONDON, 1947, 66 (07) :201-205

[5]

Hildebrand J. H., 1962, REGULAR SOLUTIONS

[6]

KAREL M, 1973, 6TH P INT COURS FREE

[7]

LABUZA TP, 1974, THEORY DETERMINATION, P119

[8]

LABUZA TP, 1974, 4TH P INT C FOOD TEC

[9]

LABUZA TP, IN PRESS

[10]

MANSVELT JW, 1973, C PROD, P542