IMPORTANCE OF SURFACE HEAT-TRANSFER DURING STEAM HEAT AND HEAT-HOLD PROCESSES

被引：7

作者：

BROWN, GE ^{[1
]}

机构：

[1] USDA,ARS,WESTERN RES RES LAB,BERKELEY,CA 94710

来源：

关键词：

D O I：

10.1111/j.1365-2621.1974.tb07315.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1066 / 1067

页数：2

共 7 条

[1]

CARSLAW HS, 1959, CONDUCTION HEAT SOLI

[2]

Denny F. E., 1946, CONTR BOYCE THOMPSON INST, V14, P257

[3]

LAZAR ME, 1971, FOOD TECHNOL-CHICAGO, V25, P684

[4] TEMPERATURE DISTRIBUTIONS DURING HEAT-HOLD PROCESSING OF FOOD [J].

LENZ, MK ;

LUND, DB .

[5]

LENZ MK, TO BE PUBLISHED

[6]

LING CA, 1973, THESIS U CALIFORNIA

LUND, DB ;

LAZAR, ME ;

BRUIN, S .