Thermophysical Properties of Pure Substances in the Context of Sustainable High Pressure Food Processes Modelling-Reference-Cited by-同舟云学术

Thermophysical Properties of Pure Substances in the Context of Sustainable High Pressure Food Processes Modelling

Published:2014-10-12 Issue: Volume: Page:117-152
ISSN:1571-0297
Container-title:Food Engineering Series
language:
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Author:

Fornari Tiziana,Stateva Roumiana P.

Publisher

Springer International Publishing

Link

http://link.springer.com/content/pdf/10.1007/978-3-319-10611-3_4

Reference93 articles.

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3. Ambrose D (1978) Correlation and estimation of vapor–liquid critical properties. I. Critical temperatures of organic compounds. NPL Report Chem. 92. National Physical Laboratory, Teddington

4. Ambrose D (1980) Correlation and estimation of vapor-liquid critical properties: II. Critical pressure and critical volume of organic compounds. NPL Rep. Chem. 107. National Physical Laboratory, Teddington

5. Ambrose D, Young CL (1995) Vapor-liquid critical properties of elements and compounds 1. An introduction survey. J Chem Eng Data 40:345–357

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