Estimation des traitements thermiques de produits homogenes lorsque le nombre de Fourier est tres bas.
1987
Castaigne F. | Lacroix C.
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Bibliographic information
Pagination
v.1079-1082(11)
Other Subjects
Propriete thermique; Propiedades termicas; Duree; Duracion
Language
French
Note
9 ref., Summaries (En, Fr).
Translated Title
English.
[The determination of the thermal treatment required for homogeneous food products whose Fourier number is very low]. [French]
Type
Journal Article; Journal Part; Summary
Source
Industries-Alimentaires-et-Agricoles (France). (Nov 1987). v. 104(11) p. 1079-1082.
Corporate Author
Universite Laval, Quebec (Canada). Departement de Sciences et Technologie des Aliments
Centre de Documentation des Industries Utilisatrices de Produits Agricoles, Massy (France).
2012-11-15
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