WATER ACTIVITY AND MOISTURE SORPTION ISOTHERMS OF GAZİANTEP CHEESE
- 1 April 1996
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 19 (2) , 121-132
- https://doi.org/10.1111/j.1745-4557.1996.tb00409.x
Abstract
No abstract availableKeywords
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