Development of a thermodynamic model of aqueous solution suited for foods and biological media. Part B: Prediction of standard formation properties

Publisher: John Wiley & Sons Inc

E-ISSN: 1939-019x|93|2|465-470

ISSN: 0008-4034

Source: THE CANADIAN JOURNAL OF CHEMICAL ENGINEERING, Vol.93, Iss.2, 2015-02, pp. : 465-470

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Abstract