A Factorial Approach to Modeling aw of a Multicomponent Food in the High Moisture Range (aw 0.90–1.00)

✍ Scribed by M.B. NIETO; R.T. TOLEDO

• Book ID: 108814217
• Publisher: Institute of Food Technologists
• Year: 1989
• Tongue: English
• Weight: 727 KB
• Volume: 54
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1989.tb07914.x