Arrhenius Kinetics as Applied to Product Constituent Losses in Ultra High Temperature Processing
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb12906.x/fullpdf
Reference30 articles.
1. J.H. Betscher, I.A. Gould, C.D. Jones, and J.L. Blaisdell, 1966 . Flow properties of fluid milk products. Presented at the annual meeting of ASAE, Amherst, MA.
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