On the retention of water existing in biocolloids subjected to desiccation in standard ovens
article
The retention of water, occurring when biocolloids and food products, consisting chiefly of macromolecular substances, were dried at 102.5° C (average) in a well‐ventilated standard oven (water vapour pressure ∼ 10 mm Hg), varied from 0.5‐0.8% abs. Copyright © 1950 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim
TNO Identifier
64774
Source
Recueil des travaux chimiques des Pays-Bas, 69, pp. 932-934.
Pages
932-934
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