WATER ACTIVITY DETERMINATION IN FOODS IN THE RANGE 0.80 TO 0.99
- 1 September 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (6) , 1097-1098
- https://doi.org/10.1111/j.1365-2621.1973.tb02165.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Saturated Salt Solutions for Static Control of Relative Humidity between 5° and 40° C.Analytical Chemistry, 1960
- A NEW AND SIMPLE TECHNIQUE FOR THE DIRECT DETERMINATION OF THE EQUILIBRIUM RELATIVE HUMIDITY OF FOODSJournal of Food Science, 1955
- Standard Solutions for Humidity Control at 25° C.Industrial & Engineering Chemistry, 1949