Desorption isotherms for pork meat at different NaCt contents and temperatures
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1080/07373930008917734
Reference32 articles.
1. Water Relationships in Colloids. II
2. Isotherm Equations for Starch, Sucrose and Salt for Calculation of High System Water Activities.
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