TG–DTA approach for designing reference methods for...

TG–DTA approach for designing reference methods for moisture content determination in food powders

G. Vuataz, V. Meunier, J.C. Andrieux
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Volume:
122
Year:
2010
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2009.05.066
File:
PDF, 380 KB
english, 2010
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