Compositional Influence on the pH of Reduced‐Moisture Solutions
- 1 May 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (3) , 732-734
- https://doi.org/10.1111/j.1365-2621.1992.tb08083.x
Abstract
No abstract availableKeywords
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- Hurdle Technology Applied to Meat Products of the Shelf Stable Product and Intermediate Moisture Food TypesPublished by Springer Nature ,1985
- Standard Solutions (Buffers)Published by Elsevier ,1978
- THE EFFECT OF SUCROSE ON THE ACTIVITIES OF THE CHLORIDE AND HYDROGEN IONSJournal of the American Chemical Society, 1922