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Published in 2018 at "Czech Journal of Food Sciences"
DOI: 10.17221/146/2009-cjfs
Abstract: The transformed sorption isotherm (represented by the ratio of water activity and moisture content (d.b.) versus water activity) was approximated by polynomials of 2 nd _6 th order. It is shown that the relative derivative…
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Keywords:
water activity;
spectral analysis;
sorption isotherm;
sorption ... See more keywords