THERMO-PHYSICAL PROPERTIES OF APPLES IN RELATION TO FREEZING

被引：58

作者：

RAMASWAMY, HS

TUNG, MA

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb15335.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：724 / 728

页数：5

共 15 条

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[2]

CLELAND AC, 1976, B IIR B, V61, P361

[3]

DICKENSON RW, 1968, FREEZING PRESERVATIO

[4]

FENNEMA O., 1964, ADVANCE FOOD RES, V13, P219, DOI 10.1016/S0065-2628(08)60102-0

[5]

GANE R, 1936, ANN REP FOOD INVEST, P211

[6] THERMAL-CONDUCTIVITY OF APPLES AS A FUNCTION OF MOISTURE-CONTENT [J].

LOZANO, JE ;

URBICAIN, MJ ;

ROTSTEIN, E .

[7]

Ordinanz WO., 1946, FOOD IND, V18, P101

[8]

PLANK R, 1941, Z GES KALTEIND, V10, P1

[9]

RAMASWAMY HS, UNPUBLISHED

[10]

RIEDEL L., 1949, Chem.-Ing.-Tech., V21, P340, DOI 10.1002/cite.330211706