1. Density effects in interfacial convection;Berg;Chemical Engineering Science,1969
2. Densities and viscosities of ternary systems of NaCl-sucrose-water from 283.15 to 303.15 K;Bohuon;Journal of Chemical Engineering Data,1997
3. Dewatering through immersion in sugar/salt concentrated solutions at low temperature. An interesting alternative for animal foodstuffs stabilisation;Collignan,1992
4. Dewatering and salting of cod by immersion in concentrated sugar/salt solutions;Collignan;Lebensmittel Wissenschaft u Technologie,1994
5. La dizidratazione della frutta mediante osmosi diretta, Nota II. Esperienze di laboratorio su alcumi generi di frutta;Dalla-Rosa;Industria Conserve,1982