Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1994.tb08159.x/fullpdf
Reference62 articles.
1. Glutamine and proline accumulation by Staphylococcus aureus with reduction in water activity
2. Influence of water on thermal transitions in natural polymers and synthetic polyamides
3. The application of amino acid analysis to the determination of the geographical origin of honey
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