Section 9. Prediction of freezing time, quality changes, heat and mass transfer coefficient, mathematical modelling. State of water in frozen food studies by differential scanning calorimetry (DSC)
1990
Balla, C. (University of Horticulture and Food Industry, Budapest (Hongrie). Institute of Food Technology, Department of Refrigeration) | Saray, T. | Meszaros, L.
Ключевые слова АГРОВОК
Библиографическая информация
Science et Technique du Froid (France)
Выпуск
4
ISSN
0151-1637
Издатель
IIF
Другие темы
Temperature ambiante; Etat physique; Produit congele; Estado fisico
Язык
Английский
Примечание
12 ref. Resume (Fr)
ISBN Международный стандартный книжный номер
2-903-633-533
Тип
Conference; Summary
Источник
Progress in the science and technology of refrigeration in food engineering. Proceedings of meetings of commissions B2, C2, D1, D2-D3, September 24-28, 1990, Paris (France), Institut International du Froid, Paris (France).- Paris (France): IIF, 1990.- ISBN 2-903-633-533. p. 703-710
Конференция
Progres dans la Science et la Technique du Froid en Industrie Alimentaire. Progress in the Science and Technology of Refrigeration in Food Engineering, Dresde (Allemagne), 24-28 Sep 1990
1993-08-15
AGRIS AP
Поставщик данных
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