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Decagon Devices AquaLab 4TE Serie Manual De Usuario página 103

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Lomauro, C.J., A.S. Bakshi, and T.P. Labuza. (1985).
Lomauro, C.J., A.S. Bakshi, and T.P. Labuza. (1985).
Evaluation of food moisture sorption isotherm equations.
Evaluation of food moisture sorption isotherm equations.
Part
Part
Lebensminstrumentoel-Wissenschaft
Lebensminstrumentoel-Wissenschaft
18:111-117.
18:111-117.
Lomauro, C.J., A.S. Bakshi, and T.P. Labuza. (1985).
Lomauro, C.J., A.S. Bakshi, and T.P. Labuza. (1985).
Evaluation of food moisture sorption isotherm equations.
Evaluation of food moisture sorption isotherm equations.
Part II: Milk, coffee, tea, nuts, oilseeds, spices and starchy
Part II: Milk, coffee, tea, nuts, oilseeds, spices and starchy
foods.
foods.
Technologie.18:118-124.
Technologie.18:118-124.
Yasuda, H., H.G. Olf, B. Crist, C.E. Lamaze, and A.
Yasuda, H., H.G. Olf, B. Crist, C.E. Lamaze, and A.
Peterlin. (1972). Movement of water in homogeneous water-
Peterlin. (1972). Movement of water in homogeneous water-
swollen polymers.
swollen
Polymer Interface. Jellinek, H.H.G. (ed.) Plenum Press,
Polymer Interface. Jellinek, H.H.G. (ed.) Plenum Press,
 New York/London
 New York
I:
I:
Fruit,
Fruit,
vegetable
vegetable
Lebensminstrumentoel-
Lebensminstrumentoel-
polymers. In:
In:
Water Structure
Water
/London. .
AquaLab
AquaLab
12.Lecturas Adicionales
12.Lecturas Adicionales
and
and
meat
meat
products.
products.
und-Technologie.
und-Technologie.
Wissenschaft
Wissenschaft
Structure at at the
the Water
Water
97
97
und-
und-

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