✦ LIBER ✦

Mathematical modeling for immersion chilling and freezing of foods: Part II: Model solution

✍ Scribed by Susana E. Zorrilla; Amelia C. Rubiolo

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Immersion Chilling and Freezing: Phase C

✍ T. LUCAS; A.-L. RAOULT-WACK 📂 Article 📅 1996 🏛 Institute of Food Technologists 🌐 English ⚖ 397 KB

A mathematical model of crevice and pitt

✍ S.M. Sharland 📂 Article 📅 1988 🏛 Elsevier Science 🌐 English ⚖ 427 KB

Perforation-mediated modified atmosphere

✍ T.J. Rennie; S. Tavoularis 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 553 KB

Technical and economical model for the f

✍ J.M. Chourot; H. Macchi; L. Fournaison; J. Guilpart 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 337 KB

A mathematical model for the solution mi

✍ H. W. Gao; H. Y. Sohn; M. E. Wadsworth 📂 Article 📅 1983 🏛 The Minerals, Metals & Materials Society 🌐 English ⚖ 533 KB

Part II. Mathematical model for the pred

📂 Article 📅 1971 🏛 John Wiley and Sons 🌐 English ⚖ 349 KB