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A study on the ohmic heating of viscous food

1996

Kim, S.H. | Kim, G.T. | Park, J.Y. | Han, B.H. (Pukyong National University, Pusan (Korea Republic). Department of Food Science and Technology) | Cho, M.G. (Dongseo University, Pusan (Korea Republic). Department of Food Technology)

AGROVOC Keywords
alimentos calentamiento chauffage chemicophysical properties foods heating produit alimentaire temperatura temperature temps tiempo time viscosidad viscosity
Bibliographic information
Volume 5 Issue 4 ISSN 1225-5173
Pagination
pp. 274-279
Other Subjects
Propiedades fisico-quimicas; Viscosite; Propriete physicochimique
Language
English
Note
Summaries (En)
10 illus.; 2 tables; 17 ref.
Type
Summary
1997-08-15
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