Comparison of methods for determination of high water activities. Application to dairy products and juices-Reference-Cited by-同舟云学术

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Comparison of methods for determination of high water activities. Application to dairy products and juices

Published:1990-01 Issue:2 Volume:35 Page:153-158
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Esteban M.A.,Alcalá M.,Marcos A.,Fernández-Salguero J.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference11 articles.

1. Comparación de dos métodos para determinar la actividad del agua;Cabezas;Alimentación: Equipos y tecnología,1987

2. Improved equation for cryoscopic estimation of water activity in cheese;Cabezas;Food. Chem.,1988

3. Cryoscopic approach to water activity measurement of non-liquid foods: Application to cheese;Esteban;Food Chem.,1987

4. An improved simple gravimetric method for measurement of high water activities;Esteban;Intern. J. Food Sci. Technol.,1989

5. Determination of water activity of canned fish using gravimetric, hydrometric and psychrometric methods;Fernández-Salguero;Intern. J. Food Sci. Technol.,1989

Cited by 2 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

1. Vapor–Liquid Equilibrium in Food Processes;Thermodynamics of Phase Equilibria in Food Engineering;2019

2. Crystal-Melt Phase Change of Food and Biopolymers;Glass Transition and Phase Transitions in Food and Biological Materials;2017-02-17

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