Moisture Effects on Food's Chemical Stability-Reference-Cited by-同舟云学术

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Moisture Effects on Food's Chemical Stability

Published:2020-04-17 Issue: Volume: Page:227-253
ISSN:
Container-title:Water Activity in Foods
language:
Short-container-title:

Author:

Bell Leonard N.

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781118765982.ch9

Reference79 articles.

1. Water activity and enzyme activity;Acker L.W.;Food Technology,1969

2. Thiamin Stability in Simulated Intermediate Moisture Food

3. Bell L.N.(1989).Aspartame degradation kinetics in low and intermediate moisture food systems. Master's thesis.University of Minnesota St. Paul MN.

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