[1]
ANDRADE P., R.D., LEMUS M., R. and PÉREZ C., C.E. 2011. MODELS OF SORPTION ISOTHERMS FOR FOOD: USES AND LIMITATIONS. Vitae. 18, 3 (Nov. 2011), 325–334. DOI:https://doi.org/10.17533/udea.vitae.10682.