Water Activity
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-27398-8_1
Reference80 articles.
1. Isengard HD (2017) Water - only a simple molecule? Food Chem 236:1. https://doi.org/10.1016/j.foodchem.2017.05.061
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3. Al-Muhtaseb AH, McMinn WAM, Magee TRA (2002) Moisture sorption isotherm characteristics of food products: a review. Food Bioprod Process 80(2):118. https://doi.org/10.1205/09603080252938753
4. Barbosa-Cánovas GV, Fontana AJ, Schmidt SJ, Labuza TP (2008) Water activity in foods: fundamentals and applications. Blackwell Publishing, Hoboken, NJ. https://doi.org/10.1002/9780470376454
5. Walstra P (2003) Physical chemistry of foods. Marcel Dekker, New York. https://doi.org/10.1201/9780203910436
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