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1“... a higher intensity of browning. © 1986 Academic Press Inc. (London) Limited....”
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2“... and the reasons for this behavior are discussed. Copyright © 1986, Wiley Blackwell. All rights reserved...”
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3“... of the type of solute and ranged between24–28 kcallmole. Copyright © 1986, Wiley Blackwell. All rights...”
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4“...% weight intervals and at temperatures between 5 and 45°C. © 1986 Academic Press Inc. (London) Limited....”
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5“... of the hygrometer when doing repeated measurements of aw in real foods which contain volatile components. © 1986...”