DSC Study of the Thermophysical Properties of Aqueous Liquid and Semi‐Liquid Foodstuffs at Freezing Temperatures

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|52|3|772-776

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.52, Iss.3, 1987-05, pp. : 772-776

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Simplified equation for predicting the freezing time of foodstuffs

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 950-5423, Iss. 2, 1986-10 ,pp. : 209-219

John Wiley & Sons Inc

Access to resources Recommend Favorite

Simplified equation for predicting the freezing time of foodstuffs

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 21, Iss. 2, 1986-10 ,pp. : 209-219

John Wiley & Sons Inc

Access to resources Recommend Favorite

In vitro shoot regeneration of gladiolus in semi-solid agar versus liquid cultures with support systems

By Prasad V.   Gupta S.  

Plant Cell, Tissue and Organ Culture, Vol. 87, Iss. 3, 2006-12 ,pp. : 263-271

Springer Publishing Company

Access to resources Recommend Favorite

Poly(butylene succinate) (PBS)/ionic liquid plasticized starch blends: Preparation, characterization, and properties

By  

STARCH / STAERKE, Vol. 67, Iss. 9-10, 2015-09 ,pp. : 802-809

John Wiley & Sons Inc

Access to resources Recommend Favorite

Analysis of tea catechins in vegetable oils by high‐performance liquid chromatography combined with liquid–liquid extraction

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 4, 2015-04 ,pp. : 885-891

John Wiley & Sons Inc

Access to resources Recommend Favorite