Food Gases in the Industry: Chemical and Physical Features-Reference-Cited by-同舟云学术

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Food Gases in the Industry: Chemical and Physical Features

Published:2019 Issue: Volume: Page:31-39
ISSN:2191-5407
Container-title:SpringerBriefs in Molecular Science
language:
Short-container-title:

Author:

Laganà Pasqualina,Campanella Giovanni,Patanè Paolo,Assunta Cava Maria,Parisi Salvatore,Gambuzza Maria Elsa,Delia Santi,Coniglio Maria Anna

Publisher

Springer International Publishing

Link

http://link.springer.com/content/pdf/10.1007/978-3-030-35228-8_3

Reference51 articles.

1. Adams MR, Moss MO (1995) Food microbiology. Royal Society of Chemistry, Guildford

2. Air Liquide (2019a) Carbon dioxide. Gas encyclopedia, Air Liquide, Paris. https://encyclopedia.airliquide.com/carbon-dioxide . Accessed 1 Oct 2019

3. Air Liquide (2019b) Argon. Gas encyclopedia, Air Liquide, Paris. https://encyclopedia.airliquide.com/argon . Accessed 1 Oct 2019

4. Air Liquide (2019c) Nitrogen. Gas encyclopedia, Air Liquide, Paris. https://encyclopedia.airliquide.com/nitrogen . Accessed 1 Oct 2019

5. Air Liquide (2019d) Hydrogen. Gas encyclopedia, Air Liquide, Paris. https://encyclopedia.airliquide.com/hydrogen . Accessed 1 Oct 2019

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