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Publikováno v:
Current Journal of Applied Science and Technology. :124-136
The equilibrium moisture content (EMC) of food material is defined as the moisture content of the material after it has been exposed to a particular environment for an infinitely long period of time. Equilibrium moisture characteristics of Egg White
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e2f3f731ac196612f3fca37f32d5aa7
https://doi.org/10.9734/cjast/2020/v39i3030980
https://doi.org/10.9734/cjast/2020/v39i3030980
