Some factors affecting the storage stability of toasted anchovies (Stolephorus Commersonii)
The effect of the moisture content of the storage stability of toasted dilis was assessed by determining the sorption isotherms and the critical moisture content. The sorption isotherms of the product was determined trough the use of two methods; graphical interpolation and ink's weight equilib...
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| Format: | Thesis |
| Sprog: | engelsk |
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1979.
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