Analyse du rôle de la transition vitreuse dans les procédés de conservation agro-alimentaires-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Analyse du rôle de la transition vitreuse dans les procédés de conservation agro-alimentaires

Published:1995-01 Issue:4 Volume:26 Page:391-408
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:fr
Short-container-title:Journal of Food Engineering

Author:

Genin N.,René F.

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. Congélation-lyophilisation;Blond,1990

2. Viscosity, Plasticity, and Diffusion as Examples of Absolute Reaction Rates

3. Second‐Order Transition Temperatures and Related Properties of Polystyrene. I. Influence of Molecular Weight

Cited by 61 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Grinding for food powder production;Handbook of Food Powders;2024

2. Shelf-life of food powders;Handbook of Food Powders;2024

3. Freeze drying for food powder production;Handbook of Food Powders;2024

4. Experimental Analysis of Freeze Drying and Estimating the Transient Moisture Contents of Food Products;Energy and Exergy for Sustainable and Clean Environment, Volume 2;2022-09-19

5. Advanced Characterization of Monofloral Honeys from Romania;Agriculture;2022-04-08

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP