ShareTheoretical and thermodynamic analysis of the formation of ice crystals in products with high water contents.
Analiza teoretyczna termodynamicznych uwarunkowan krystalizacji lodu w produktach o duzej zawartosci wody.
Author(s) : BANASIAK K., KOZIOL J.
Type of article: Article
Details
- Original title: Analiza teoretyczna termodynamicznych uwarunkowan krystalizacji lodu w produktach o duzej zawartosci wody.
- Record ID : 2006-0528
- Languages: Polish
- Source: Chlodnictwo - vol. 40 - n. 4
- Publication date: 2005
Links
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Indexing
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Themes:
Thermodynamics and changes of state;
Freezing of foodstuffs - Keywords: Thermodynamics; Ice; Food; Water content; Research; Growth; Crystal
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