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)

Balla, C. . Institute of Food Technology, Department of Refrigeration; Saray, T.; Meszaros, L.

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.

AGROVOC关键词

agua alimentos eau environmental temperature foods frozen products fruits frutas hortalizas legume physical states productos congelados produit alimentaire temperatura ambiente vegetables water

书目信息

发表于

Science et Technique du Froid (France)

期 4 ISSN 0151-1637

出版者

IIF

其它主题

Temperature ambiante; Etat physique; Produit congele; Estado fisico

语言

英语

注释

12 ref. Resume (Fr)

ISBN

2-903-633-533

类型

Conference; Summary

来源

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

粮农组织大会

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

自何时收录于AGRIS: 1993-08-15

格式: AGRIS AP

数据提供者

这条记录提供自 Institut national de la recherche agronomique

发现该数据提供方在AGRIS的更多集合

在Google Scholar上查找

如果您发现与此记录相关的任何错误信息，请联系 agris@fao.org