Sorbic acid diffusivity in relation to the composition of high and intermediate moisture model gels and foods-Reference-Cited by-同舟云学术

Sorbic acid diffusivity in relation to the composition of high and intermediate moisture model gels and foods

Published:2007-06-28 Issue:4 Volume:21 Page:477-485
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

GIANNAKOPOULOS A.,GUILBERT S.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb00426.x/fullpdf

Reference15 articles.

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2. Etude comparative critique de trois méthodes de mesure de l'activité de l'eau des aliments à humidité intermédiaire;Bousquet-Ricard;Lebens-mittel Wissenschaft und Technologie,1980

3. Multi-component diffusion and vapor-liquid equilibria of dilute organic components in aqueous sugar solutions;Chandrasekaran;Journal of the American Institute of Chemical Engineers,1972

4. SOLUTE MOBILITY IN RELATION TO WATER CONTENT AND WATER ACTIVITY

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