Two Dimensional Heat Conduction in Food Undergoing Freezing: Development of Computerized Model-Reference-Cited by-同舟云学术

Two Dimensional Heat Conduction in Food Undergoing Freezing: Development of Computerized Model

Published:1983-11 Issue:6 Volume:48 Page:1849-1853
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

HAYAKAWA KAN-ICHI,NONINO CARLO,SUCCAR JORGE,COMINI GIANNI,GIUDICE S. DEL

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb05099.x/fullpdf

Reference24 articles.

1. Anonymous., 1981 . "ASHRAE Handbook Fundamentals ." Ch. 5, American Society of Heating, Refrigerating, and Air Conditionine Engineers. Inc.1791 Tullie Circle NE. Atlanta. GA30329 .

2. Anonymous , 1981 . "ASHRAE Handbook Fundamentals ." Ch. 13, American Society of Heating. Refrigerating, and Air Conditioning Engineers, Inc., 1791 Tullie Circle NE, Atlanta, GA30329 .

3. The effect of shrinkage on the rate of solidification of a cylindrical ingot

4. On the solution of the nonlinear heat conduction equations by numerical methods

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