EXPERIMENTAL STUDY OF MOISTURE AND TEMPERATURE DISTRIBUTIONS DURING FREEZE-DRYING

被引：5

作者：

HATCHER, JD

LYONS, DW

SUNDERLA.JE

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1971.tb02025.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：33 / &

共 13 条

[1]

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[2]

BURKE ROBERT F., 1964, ADVANCE FOOD RES, V13, P1

[3]

CLARK JP, 1968, S CRYOGENIC FOOD PRO

[4] EQUILIBRIUM VAPOR PRESSURE OF FROZEN BOVINE MUSCLE [J].

DYER, DF ;

CARPENTER, DK ;

SUNDERLAND, JE .

[5]

DYER DF, 1969, INFLUENCE VARYING IN, P37

[6]

DYER DF, 1968, CHEM ENG SCI, V23

[7]

FUSI R, 1965, THESIS MIT

[8]

HARDACKER KW, 1952, TAPPI, V35, pA168

[9]

HARPER JC, 1957, ADV FOOD RES, V7, P172

[10]

HATCHER JD, 1964, THESIS GEORGIA I TEC