ShareDefinition of heat quantity at freezing of some kinds of fruit-and-vegetable production.
[In Russian. / En russe.]
Author(s) : ÂLPATCHIK V. F., TARASENKO V. G.
Type of article: Article
Details
- Original title: [In Russian. / En russe.]
- Record ID : 2007-2155
- Languages: Russian
- Source: Holodil'na Tehnika i Tehnologiâ - n. 3
- Publication date: 2007
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Indexing
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Themes:
Food engineering;
Fruit;
Vegetables - Keywords: Comparison; Calculation; Vegetable; Expérimentation; Freezing; Fruit; Specific heat; Latent heat
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A COMPILATION OF THERMAL PROPERTIES OF FOODS.
- Author(s) : POLLEY S. L., SNYDER O. P., KOTNOUR P.
- Date : 1980/11
- Languages : English
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Air blast freezing of fruit pulp models in comm...
- Author(s) : RESENDE J. V. de, SILVEIRA V. Jr
- Date : 2002
- Languages : English
- Source: Braz. J. Food Technol. - vol. 5 - n. 95
View record
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DENSITY AND SPECIFIC HEAT OF POULTRY MEAT.
- Author(s) : GROMOV M. A.
- Date : 1985
- Languages : Russian
- Source: Mjasn. Ind. SSSR - n. 10
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Thermal properties of frozen foods: vegetable f...
- Author(s) : PASQUALONE S., MASTANDREA N.
- Date : 1995/03
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 34 - n. 335
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Models for the specific heat and thermal conduc...
- Author(s) : MADAMBA P. S., DRISCOLL R. H., BUCKLE K. A.
- Date : 1995
- Languages : English
- Source: Drying Technol. - vol. 13 - n. 1-2
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