Two Dimensional Heat Conduction in Food Undergoing Freezing: Development of Computerized Model
- 1 November 1983
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 48 (6) , 1849-1853
- https://doi.org/10.1111/j.1365-2621.1983.tb05099.x
Abstract
No abstract availableKeywords
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