Issue Information
روزنامه با شماره پیاپی سال 2002
Pages
8
From page
11
To page
18
Abstract
The heat capacities of hydroxylammonium chloride, sulfate, and phosphate in the crystalline state were measured by adiabatic calorimetry between 5 and 315 K. Theoretical analyses of the experimental data for the studied compounds were made. In addition to electrostatic interactions between anionic and cationic sublattices, the existence of additional interactions such as H-bonding for hydroxylammonium phosphate was supposed.
Journal title
Food Microbiology
Serial Year
2002
Journal title
Food Microbiology
Record number
1190979
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