Food Freezing Technology
Author:
Publisher
Elsevier
Reference47 articles.
1. Cryomechanical freezing–a model for the heat transfer process;Agnelli;J. Food Eng.,2001
2. Osmotic concentration of green beans prior to freezing;Biswal;J. Food Sci.,1991
3. A comparison of analytical and numerical methods of predicting the freezing times of foods;Cleland;J. Food Sci.,1977
4. A comparison of methods for predicting the freezing times of cylindrical and spherical food stuffs;Cleland;J. Food Sci.,1979
5. Freezing time prediction for foods–a simplified procedure;Cleland;Int. J. Refri.,1982
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