Effects of High Pressure on Water-Ice Transitions in Foods
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Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4615-0723-9_8
Reference86 articles.
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2. Arabas, J., Szczepek, J., Dmowski, L., Heinz, V, & Fronberg-Broczek, M. (1999). New technique for kinetic studies of pressure-temperature induced changes of biological materials. In H. Ludwig (Ed.), Advances in High Pressure Bioscience and Biotechnology (pp. 537–540). Heidelberg: Springer-Verlag.
3. Bakal, A., & Hayakawa, K.I. (1973). Heat transfer during freezing and thawing of foods. Adv. Food Res., 20, 217–256.
4. Boillereaux, L., Chourot, J.-M., & Havet, M. (1999). Nonlinear trajectory control of high pressure thawing. J. Proc. Contr., 9, 351–356.
5. Bonacina, C., & Comini, G. (1973). On the solution of the nonlinear heat conduction equations by numerical methods. Int. J. Heat Mass Transfer 16, 581–589.
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