A METHOD FOR THE DETERMINATION OF DIFFUSION-COEFFICIENTS OF FOOD COMPONENTS IN LOW MOISTURE AND INTERMEDIATE MOISTURE SYSTEMS

被引：23

作者：

NAESENS, W ^{[1
]}

BRESSELEERS, G ^{[1
]}

TOBBACK, P ^{[1
]}

机构：

[1] CATHOLIC UNIV LEUVEN,FOOD PRESERVAT LAB,B-3030 HEVERLE,BELGIUM

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04194.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1446 / 1449

页数：4

共 28 条

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[J]. HOLOCENE, 1998, 8 (01) : 105 - 111
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[10] DUCKWORTH RB, 1963, RECENT ADV FOOD SCI, V3, P230