FACTORS AFFECTING MECHANISM OF TRANSFORMATION OF ICE INTO WATER VAPOR IN FREEZE-DRYING PROCESS

被引：39

作者：

MACKENZI.AP

机构：

来源：

关键词：

D O I：

10.1111/j.1749-6632.1965.tb45412.x

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

引用

页码：522 / &

共 33 条

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BANGHAM, AD
HORNE, RW
[J]. JOURNAL OF MOLECULAR BIOLOGY, 1964, 8 (05) : 660 - &
[2] BREESE SS, 1962, FREEZING TECHNIQUE E, P1
[3] COLEMAN JW, 1962, FREEZING TECHNIQUE E, P1
[4] LOW-TEMPERATURE PREPARATION TECHNIQUES FOR ELECTRON MICROSCOPY OF BIOLOGICAL SPECIMENS BASED ON RAPID FREEZING WITH LIQUID HELIUM-II
FERNANDEZMORAN, H
[J]. ANNALS OF THE NEW YORK ACADEMY OF SCIENCES, 1960, 85 (02) : 689 - 713
[5] FISHER FR, 1962, FREEZEDRYING FOODS
[6] FLOSDORF EW, 1949, FREEZEDRYING
[7] GREAVES RIN, 1965, ANN NY ACAD SCI
[8] HARPER JC, 1957, FREEZEDRYING FOOD PR, V7
[9] HARRIS RJC, 1954, BIOLOGICAL APPLICATI
[10] KAREL M, 1964, PRIVATE COMMUNICATIO