Evaluation of Hydration State around Glycerol as a Humectant Using Microwave Dielectric Spectroscopy
Author:
Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-51579-8_16
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4. Finn S et al (2015) Exposure of Salmonella enterica Serovar Typhimurium to three humectants used in the food industry induces different osmoadaptation systems. Appl Environ Microbiol 81(19):6800–6811
5. Schmidt FC, Carciofi BAM, Laurindo JB (2008) Salting operational diagrams for chicken breast cuts: hydration–dehydration. J Food Eng 88(1):36–44
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