PROPERTIES OF THE FREEZE DRYING “SCORCH” TEMPERATURE
- 1 November 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (6), 1244-1246
- https://doi.org/10.1111/j.1365-2621.1974.tb07364.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Approximate Solution for Rate of Sublimation-Dehydration of FoodsTransactions of the ASAE, 1970
- Heat and Mass Transfer Mechanisms in Sublimation DehydrationJournal of Heat Transfer, 1968
- The relationship between transport properties and rates of freeze‐drying of poultry meatAIChE Journal, 1967
- A Proposed Method for the Determination of Color of Dry Products of MilkJournal of Dairy Science, 1949