Improved equation for cryoscopic estimation of water activity in cheese
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference10 articles.
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3. The evaluation of water activity in aqueous solutions from freezing point depression;Ferro Fontán;J. Food Technol.,1981
4. L'activité de l'eau et le salage des fromages;Hardy,1984
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4. MICROBIOLOGICAL QUALITY OF CEBRERO CHEESE FROM NORTHWEST SPAIN;Journal of Food Safety;1994-03
5. Growth and Survival of Undesirable Bacteria in Cheese;Cheese: Chemistry, Physics and Microbiology;1993
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