Transport properties of a high porosity model food at above and sub-freezing temperatures. Part 1: Thermophysical properties and water activity-Reference-Cited by-同舟云学术

Transport properties of a high porosity model food at above and sub-freezing temperatures. Part 1: Thermophysical properties and water activity

Published:2004-05 Issue:4 Volume:62 Page:373-383
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Hamdami Nasser,Monteau Jean-Yves,Le Bail Alain

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

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3. Heat and mass transfer in chilling and storage of meat;Daudin;Journal of Food Engineering,1990

4. Water activity at subfreezing temperatures;Fennema,1981

5. Fennema, O., & Berny, L. A. (1974). Equilibrium vapor pressure and water activity of food at subfreezing temperatures. In Proceedings of 4th International Congress of Food Science and Technology (p. 27)

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