Abstract
Sorption isotherms of well-defined food materials presented in the pertinent literature by various authors differ in most cases considerably from each other.
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© 1985 Martinus Nijhoff Publishers, Dordrecht
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Wolf, W., Spiess, W.E.L., Jung, G. (1985). Standardization of Isotherm Measurements (Cost-Project 90 and 90 BIS). In: Simatos, D., Multon, J.L. (eds) Properties of Water in Foods. NATO ASI Series, vol 90. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5103-7_40
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DOI: https://doi.org/10.1007/978-94-009-5103-7_40
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