New Procedure for Calculating Parametric Values for Evaluating Cooling Treatments Applied to Fresh Foods-Reference-Cited by-同舟云学术

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New Procedure for Calculating Parametric Values for Evaluating Cooling Treatments Applied to Fresh Foods

Published:1973-07 Issue:3 Volume:6 Page:197-203
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Kan-ichi Hayakawa

Publisher

Elsevier BV

Subject

General Computer Science

Reference12 articles.

1. Thermal process time for canned food;Ball;Bulletin of the National Research Council,1923

2. Sterilization in Food Technology.;Ball,1957

3. Conduction of Heat in Solids.;Carslaw,1959

4. The Fundamentals of Food Engineering.;Charm,1971

5. Cooling and freezing of lamb and mutton carcasses. I. Cooling and freezing rates in legs;Earle;Food Technol,1967

Cited by 2 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. Q10;Encyclopedia of Agricultural, Food, and Biological Engineering, Second Edition;2010-10-19

2. Kinetics of Food Deterioration and Shelf-Life Prediction;Handbook of Food Engineering Practice;1997-07-23

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