Skim milk cryoconcentration as affected by the thawing mode: gravitational vs. microwave-assisted
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02826.x/fullpdf
Reference32 articles.
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2. Whey cryoconcentration and impact on its composition;Aider;Journal of Food Engineering,2007
3. Determination of ice cream mix freezing points: a comparison of methods;Baer;Journal of Dairy Science,1987
4. Laboratory investigation on freeze separation of saline mine waste water;Beier;Cold Regions Science and Technology,2007
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