EFFECTIVE HEAT CAPACITIES FOR THE FREEZING AND THAWING OF FOOD
- 1 January 1976
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 41 (1) , 152-156
- https://doi.org/10.1111/j.1365-2621.1976.tb01123.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Predicting the Relationship Between Unfrozen Water Fraction and Temperature During Food Freezing Using Freezing Point DepressionTransactions of the ASAE, 1974
- Differential thermal analysis of frozen food systems. I. The determination of unfreezable waterInternational Journal of Food Science & Technology, 1971
- Refrigeration Requirements for Ice Cream FreezingJournal of Dairy Science, 1970
- Calorimetric properties of lamb and other meatsInternational Journal of Food Science & Technology, 1969