RAHMAN, M. S. Challenges beyond F-Value, Water Activity and Glass Transition Concept in Determining Food Stability. Journal of Chemical Engineering, [S. l.], v. 27, n. 1, p. 48–52, 2013. DOI: 10.3329/jce.v27i1.15858. Disponível em: https://www.banglajol.info/index.php/JCE/article/view/15858. Acesso em: 15 aug. 2022.