Magnetic Properties
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-27398-8_10
Reference50 articles.
1. Rodriguez AC, Sanchez-Benitez J, Sanz PD (2017) Simulation of the magnetic freezing process applied to foods. Food Eng Rev 9(4):271. https://doi.org/10.1007/s12393-017-9169-3
2. Minano HLA, Silva ACD, Souto S, Costa EJX (2020) Magnetic fields in food processing perspectives, applications and action models. Processes 8(7). https://doi.org/10.3390/pr8070814
3. Barbosa-Canovas GV, Schaffner DW, Pierson MD, Zhang QH (2000) Oscillating magnetic fields. J Food Sci 65(s8):86. https://doi.org/10.1111/j.1750-3841.2000.tb00622.x
4. Rodríguez Plaza AC (2017) Characterization of electromagnetic freezing in food matrixes and model food. University Polytechnika, Madrid
5. Pobell F (2007) Matter and methods at low temperatures. Springer, Heidelberg. https://doi.org/10.1007/978-3-540-46360-3
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