Author:
Bellagha Sihem,Sahli Ali,Farhat Abdelhamid
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference27 articles.
1. Aguerre, R. J., Suarez, C., & Pascal, E. (1989). New BET type multilayer sorption isotherms. Part I: Theoretical derivation of the model. Lebensmittel–Wissenschaft & Technologie, 22(4), 188–191.
2. Alhamdan, A. M., & Hassan, H. H. (1999). Water sorption isotherms of date pastes as influenced by date cultivars and storage temperature. Journal of Food Engineering, 39, 301–306.
3. Association of Official Analyst Chemists, AOAC. (1996). Official method of analysis. 952.08.
4. Belarbi, A., Aymard, C., Meot, J. M., Themelin, A., & Reynes, M. (2000). Water desorption isotherms for eleven varieties of dates. Journal Food Engineering, 43, 103–107.
5. Bellagha, S., Sahli, A., Glenza, A., & Kechaou, N. (2005). Isohalic sorption isotherm of sardine (Sardinella aurita): Experimental determination and modeling. Journal Food Engineering, 68, 105–111.
Cited by
12 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献