WATER ACTIVITY DETERMINATION - COLLABORATIVE STUDY OF DIFFERENT METHODS

被引：0
|
作者：
LABUZA, TP
ACOTT, K
TATINI, SR
LEE, RY
FLINK, J
MCCALL, W
机构：
[1] UNIV MINNESOTA, DEPT FOOD SCI & NUTR, ST PAUL, MN 55108 USA
[2] MIT, DEPT NUTR & FOOD SCI, CAMBRIDGE, MA 02139 USA
[3] ARMOUR & CO, OAKBROOK, IL 60521 USA
来源：
JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1976.tb00751.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：910 / 917
页数：8
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