TRANSIENT STATE HEAT TRANSFER IN STACKS OF HEAT PROCESSED FOOD STORED IN A COMMERCIAL WAREHOUSE
- 1 July 1976
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 41 (4) , 833-839
- https://doi.org/10.1111/j.1365-2621.1976.tb00734_41_4.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
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- NONENZYMATIC DISCOLORATION OF GREEN BEAN PURÉE aJournal of Food Science, 1955
- Effect of Time and Temperature of Storage on Vitamin Content of Commercially Canned Fruits and Fruit Juices (Stored 12 Months)Industrial & Engineering Chemistry, 1947