Share

STUDY OF PRESSURIZED FREEZE-DRYING. DEVELOPMENT AND POTENTIAL FOR FOOD.

ETUDE DE LA LYOPHILISATION SOUS PRESSION. MISE AU POINT ET POTENTIALITES ALIMENTAIRES.

Author(s) : GIBERT H., WOLFF E.

Summary

COMPARISON OF FLUIDIZED-BED FREEZE-DRYING AT ATMOSPHERIC PRESSURE AND UNDER VACUUM. INFLUENCE OF THE MAIN PARAMETERS ON THE KINETICS OF FREEZE-DRYING AND ON THE QUALITY OF THE END PRODUCTS.

Details

  • Original title: ETUDE DE LA LYOPHILISATION SOUS PRESSION. MISE AU POINT ET POTENTIALITES ALIMENTAIRES.
  • Record ID : 1992-0426
  • Languages: French
  • Publication date: 1990/01/29
  • Source: Source: Bilan Aliment 2000, Actes Colloq., APRIA
    155-162; 2 fig.; 1 tabl.; 7 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing