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THERMODYNAMIC APPROACH TO EQUILIBRIUM ISOTHERMS IN SALTED STRUCTURED FOOD
PEDRO FITO, PEDRO J. FITO, NOELIA BETORET, ÁNGEL ARGÜELLES, CREU CHENOLLVolume:
34
Year:
2011
Language:
english
Pages:
16
DOI:
10.1111/j.1745-4530.2009.00406.x
File:
PDF, 502 KB
english, 2011