ShareMECHANICAL AND THERMOPHYSICAL PROPERTIES OF LIQUID AND SEMI-LIQUID FOODS DURING FREEZING IN THE FORM OF PELLETS.
[In German. / En allemand.]
Author(s) : LOVRIC T., HEGEDUSIC V., ABRAMOVIC G.
Type of article: Article
Summary
DETERMINATION BY THE DIFFERENTIAL THERMAL ANALYSIS OF PHASE CHANGE TEMPERATURES AND THE PHYSICAL AND MECHANICAL PROPERTIES OF SOUP, SAUCE, VEGETABLE PUREE AND CREAM SAMPLES SUBJECTED TO A FREEZE-THAW CYCLE. APPLICATION TO THE OPTIMIZATION OF THE STORAGE OF THESE PRODUCTS.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1987-1800
- Languages: German
- Source: Lebensmittelindustrie - vol. 33 - n. 5
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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DIFFERENTIAL SCANNING CALORIMETRY (DSC) STUDY O...
- Author(s) : LOVRIC T., PILI-ZOTA V., JANEKOVIC A.
- Date : 1987
- Languages : English
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Influencia de la congelación y cocción sobre el...
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- Formats : PDF
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A COMPUTER-AIDED METHOD FOR THE PREDICTION OF P...
- Author(s) : MANNAPPERUMA J. D., SINGH R. P.
- Date : 1989
- Languages : English
- Source: J. Food Eng. - vol. 9 - n. 4
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- Languages : English
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