Estimating the temperature evolution of foodstuffs during freezing with a 3D meshless numerical method
Author:
Funder
MUSTANG
PANACEA
Publisher
Elsevier BV
Subject
Applied Mathematics,Computational Mathematics,General Engineering,Analysis
Reference43 articles.
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4. Modelling heat and mass transfer in frozen foods;Pham;Int J Refrig,2006
5. Transient heat conduction with temperature-dependent thermal conductivity by the orthogonal collocation method;Lin;Lett Heat Mass Transf,1978
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