A study of the water activity lowering behaviour of some amino acids
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb00953.x/fullpdf
Reference12 articles.
1. The prediction of water activity in aqueous solutions in connection with intermediate moisture foods I. aw Prediction in single aqueous electrolyte solutions
2. The prediction of water activity in aqueous solutions in connection with intermediate moisture foods IV. aW Prediction in aqueous non electrolyte solutions
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