COMPARISON OF INFRA-DRY AND AOAC METHODS FOR MOISTURE IN FOOD-PRODUCTS

被引：2

作者：

MINOR, BA

SIMS, KA

BASSETTE, R

FUNG, DYC

机构：

来源：

JOURNAL OF FOOD PROTECTION | 1984年 / 47卷 / 08期

关键词：

D O I：

10.4315/0362-028X-47.8.611

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：611 / 614

页数：4

共 50 条

[1] APPLICATION OF OFFICIAL AOAC CHOLESTEROL METHOD TO A WIDE VARIETY OF FOOD-PRODUCTS
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[J]. JOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1978, 61 (03): : 727 - 730
[2] COMPARISON OF 2 AVAILABLE LYSINE METHODS WITH 17 FOOD-PRODUCTS
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ALLRED, MC
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[J]. FEDERATION PROCEEDINGS, 1987, 46 (03) : 890 - 890
[3] ELECTRON-IRRADIATION OF DRY FOOD-PRODUCTS
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[J]. RADIATION PHYSICS AND CHEMISTRY, 1983, 22 (3-5): : 733 - 741
[4] ULTRASONIC INSPECTION METHODS FOR FOOD-PRODUCTS
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[J]. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1994, 27 (03): : 210 - 213
[5] ANALYSIS OF FOOD-PRODUCTS BY ELECTROPHORETIC METHODS
THOREN, E
[J]. KEMISK TIDSKRIFT, 1979, 91 (11): : 84 - 85
[6] MOISTURE SORPTION AND THE APPLICABILITY OF THE BRUNAUER-EMMETT-TELLER EQUATION FOR SOME DRY FOOD-PRODUCTS
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BALASUBRAHMANYAM, N
[J]. JOURNAL OF STORED PRODUCTS RESEARCH, 1986, 22 (04) : 205 - 209
[7] STORAGE STABILITY OF INTERMEDIATE MOISTURE FOOD PROCESS CHEESE FOOD-PRODUCTS
KREISMAN, LN
LABUZA, TP
[J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (02) : 341 - 344
[8] COMPARISON OF FAO AND AOAC METHODS FOR DAIRY PRODUCTS
TAYLOR, JR
[J]. JOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1969, 52 (01): : 115 - &
[9] ISOTHERMAL MOISTURE TRANSFER IN DEHYDRATED FOOD-PRODUCTS DURING STORAGE
HAYAKAWA, K
ROSSEN, JL
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1978, 11 (03): : 102 - 106
[10] DRIED CITRUS JUICE SACS ADD MOISTURE TO FOOD-PRODUCTS
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[J]. FOOD ENGINEERING, 1982, 54 (03): : 88 - 89

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