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https://csirspace.foodresearchgh.org/handle/1/186Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Caurie, M. | - |
| dc.date.accessioned | 2017-10-06T15:38:41Z | - |
| dc.date.available | 2017-10-06T15:38:41Z | - |
| dc.date.issued | 1970 | - |
| dc.identifier.citation | Journal Of Food Technology, 5, 301-307 | en_US |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/1/186 | - |
| dc.description.abstract | A new model equation for drawing up water sorption isotherms, applicable over a wide range of water activity, has been suggested from which safe moisture levels for dehydrated food storage may be easily calculated | en_US |
| dc.language.iso | en | en_US |
| dc.subject | Water activity | en_US |
| dc.subject | Dehydration | en_US |
| dc.subject | Mathematical models | en_US |
| dc.subject | Optinum stability | en_US |
| dc.subject | Food dehydration | en_US |
| dc.subject | Product stability | en_US |
| dc.title | A new model equation for predicting safe storage moisture levels for optimum stability of dehydrated foods | en_US |
| dc.type | Article | en_US |
| dc.journalname | Journal Of Food Technology | - |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| JFT_5_Caurie.pdf Restricted Access | 330.87 kB | Adobe PDF | View/Open Request a copy |
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