EQUILIBRIUM RELATIVE HUMIDITY (ERH) RELATIONSHIPS OF FRUIT JUICE AND CUSTARD POWDERS

被引：0

作者：

SIDDAPPA, GS

NANJUNDASWAMY, AM

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：533 / 537

页数：5

共 11 条

[1]

ADAMS AR, 1929, IND ENG CHEM, V21, P305

[2]

HENDERSON S. M., 1952, Agric. Engng., V33, P29

[3]

Karel M. A., 1955, MOD PACKAG, V29, P153

[4]

LANDROCK A. H., 1951, MODERN PACKAGING, V24, P123

[5]

LANDROCK AH, 1951, FOOD TECHNOL-CHICAGO, V5, P332

[6]

MOSSEL D. A. A., 1955, FOOD RES, V20, P415

[7]

PRUTHI JS, 1959, J SCI FOOD AGR, V10, P359

[8]

ROCKLAND LOUIS B., 1957, FOOD RES, V22, P604

[9] STANDARD SOLUTIONS FOR HUMIDITY CONTROL AT 25-DEGREES C [J].

STOKES, RH ;

ROBINSON, RA .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1949, 41 (09) :2013-2013

WINK, WA .

INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1946, 18 (04) :251-252