Moisture sorption isotherm characteristics of potatoes at four temperatures

Journal of Food Engineering - Tập 14 - Trang 269-287 - 1991
N. Wang1, J.G. Brennan1
1Department of Food Science and Technology, University of Reading, Whiteknights, PO Box 226, Reading RG6 2AP, UK

Tài liệu tham khảo

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