Transport properties of a high porosity model food at above and sub-freezing temperatures. Part 1: Thermophysical properties and water activity

Author: Hamdami N.   Monteau J.-Y.   Le Bail A.  

Publisher: Elsevier

ISSN: 0260-8774

Source: Journal of Food Engineering, Vol.62, Iss.4, 2004-05, pp. : 373-383

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