ShareFreeze concentration of skim milk.
Author(s) : HARTEL R. W., ESPINEL L. A.
Type of article: Article
Summary
Effects of refrigerant temperature, shaking rate and superficial crystal contents in the crystallization structure on growth rate of ice crystals.
Details
- Original title: Freeze concentration of skim milk.
- Record ID : 1994-3048
- Languages: English
- Source: J. Food Eng. - vol. 20 - n. 2
- Publication date: 1993
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Milk; Temperature; Skimmed milk; Cryoconcentration; Crystallization
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