DRY LAYER PERMEABILITY AND FREEZE-DRYING RATES IN CONCENTRATED FLUID SYSTEMS

被引：15

作者：

QUAST, DG

KAREL, M

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1968.tb01344.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：170 / &

共 12 条

[1]

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

[2]

DYER DF, 1965, THESIS GEORGIA I TEC

[3]

GREAVAS RIN, 1962, FREEZE DRYING FOODS, P13

[4]

HARDIN TC, 1965, THESIS GEORGIA I TEC

[5]

HARPER JC, 1957, ADV FOOD RES, V7, P171

[6]

LAMBERT JB, 1962, FREEZE DRYING FOODS, P105

[7]

Luyet B. J., 1962, FREEZE DRYING FOODS, P194

[8]

Mackenzie A P, 1966, Bull Parenter Drug Assoc, V20, P101

[9]

MACKENZIE AP, 1963, PROGRESS REFRIGERATI, V2, P1573

[10]

MINK WH, 1962, FREEZE DRYING FOODS, P84