Ein neuer Ansatz zur numerischen Modellierung des Gefriervorgangs von wässrigen Lebensmitteln

authored by: Knut Franke
Organisation(s): Institute of Food Science and Human Nutrition
Food Technology Section
Type: Article
Journal: Chemie Ingenieur Technik
Volume: 73
Pages: 279-283
No. of pages: 5
ISSN: 0009-286X
Publication date: 10.2001
Publication status: Published
Electronic version(s): https://doi.org/10.1002/1522-2640(200110)73:10<1361::aid-cite1361>3.0.co;2-5 (Access: Unknown)