Technical note: Water activity measurement near to 1.00-Reference-Cited by-同舟云学术

Technical note: Water activity measurement near to 1.00

Published:2007-06-28 Issue:4 Volume:20 Page:523-526
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

MARCOS A.,FERNÁNDEZ-SALGUERO J.,ESTEBAN M. A.,ALCALÁ M.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb01962.x/fullpdf

Reference8 articles.

1. Water activity determination: a collaborative study of different methods;Labuza;Journal of Food Science,1976

2. A proximity equilibrium cell for rapid determination of sorption isotherms;Lang;Journal of Food Science,1981

3. An improved proximity equilibration cell method for measuring water activity of foods;Lenart;Lebensmittel-Wissenschaft und-Technologie,1983

4. Marcos , A. Alcalá , M. Esteban , M. A. Fernández-Salguero , J. León , F. Beltrán Heredia , F. H. Sanz , B. 1982 Actividad del agua de los quesos frescos. III Reunión Cientifica sobre Microbiología de los Alimentos, 29 September, León, Spain

5. Water activity and chemical composition of cheese;Marcos;Journal of Dairy Science,1981

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