Activity of water in frozen systems-Reference-Cited by-同舟云学术

Activity of water in frozen systems

Published:1978-11 Issue:4 Volume:1 Page:201-206
ISSN:0140-7007
Container-title:International Journal of Refrigeration
language:en
Short-container-title:International Journal of Refrigeration

Author:

Schnewberger R,Voilley A,Weisser H

Publisher

Elsevier BV

Subject

Mechanical Engineering,Building and Construction

Reference17 articles.

1. Molecular thermodynamics of fluid-phase equilibria;Prausnitz,1969

2. Einführung in die chemische Thermodynamik (Introduction to chemical thermodynamics);Kortüm,1966

3. Thermodynamical aspects of water activity in intermediate moisture foods. Course on Intermediate Moisture Foods Cycle CPCIA Europe;Van den Berg;Seminaire E,1975

4. Estimation of water activity in intermediate moisture foods;Ross;Food Technology,1975

5. Estimation of water activity in intermediate moisture foods;Ross;Food Technology,1975

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1. Quality kinetics and shelf life prediction and management in the frozen foods chain;Low-Temperature Processing of Food Products;2024

2. Shelf-life of food powders;Handbook of Food Powders;2024

3. Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the determination of the date of minimum durability for frozen meat in retail establishments;Food Risk Assess Europe;2023-03

4. Sorbic acid diffusivity in relation to the composition of high and intermediate moisture model gels and foods;International Journal of Food Science & Technology;2007-06-28

5. Water vapour pressure above saturated salt solutions at low temperatures;Fluid Phase Equilibria;1999-02