Evaluation of Thermal Properties of Food Materials at High...

Journal of Food Science 2007 Vol. 72; Iss. 2

Evaluation of Thermal Properties of Food Materials at High Pressures Using a Dual-Needle Line-Heat-Source Method

S. Zhu, H. S. Ramaswamy, M. Marcotte, C. Chen, Y. Shao, A. Le Bail
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Volume:
72
Year:
2007
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2006.00243.x
File:
PDF, 234 KB
english, 2007
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