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

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页码：611 / 614

页数：4

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