Decagon Devices AquaLab 4TE Serie Manual De Usuario página 103

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.
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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-