WATER ACTIVITY OF FRESH FOODS

被引：40

作者：

CHIRIFE, J ^{[1
]}

FONTAN, CF ^{[1
]}

机构：

[1] UNIV BUENOS AIRES,FAC CIENCIAS EXACTAS & NAT,DEPT FIS,RA-1428 BUENOS AIRES,ARGENTINA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1982.tb10145.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：661 / 663

页数：3

共 24 条

[1] ALZAMORA SM, 1981, J FOOD SCI
[2] [Anonymous], 1975, THEORY DETERMINATION
[3] BRIOZZO J, 1981, UNPUB
[4] Burgess G.H.O, 1965, FISH HANDLING PROCES
[5] CHIRIFE J, 1978, J FOOD TECHNOL, V13, P417, DOI 10.1108/09513550010350832
[6] A STUDY OF WATER ACTIVITY PREDICTION FOR MOLASSES SOLUTIONS
CHIRIFE, J
FONTAN, CF
VIGO, S
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1981, 29 (05) : 1085 - 1086
[7] DICKERSON RW, 1968, FREEZING PRESERVATIO, V2
[8] EARLE RL, 1967, FOOD TECHNOL-CHICAGO, V21, P79
[9] FAVETTO G, 1981, J FOOD TECHNOL
[10] FONTAN CF, 1981, J FOOD TECHNOL, V16, P21