CALCULATION OF MOISTURE CONTENT OF A FORMULATED FOOD SYSTEM TO ANY GIVEN WATER ACTIVITY
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (5), 1228-1230
- https://doi.org/10.1111/j.1365-2621.1980.tb06527.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Microbial succession in experimental soy sauce fermentationsInternational Journal of Food Science & Technology, 1976
- PREDICTING THE WATER ACTIVITY OF MULTICOMPONENT SYSTEMS FROM WATER SORPTION ISOTHERMS OF INDIVIDUAL COMPONENTSJournal of Food Science, 1976
- Recent Advances in Techniques for the Determination of Sorption IsothermsPublished by Elsevier ,1975
- Saturated Salt Solutions for Static Control of Relative Humidity between 5° and 40° C.Analytical Chemistry, 1960
- The water relations of some dried fruits, vegetables and plant productsJournal of the Science of Food and Agriculture, 1950
- Water Relationships in Colloids. IIThe Journal of Physical Chemistry, 1932