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pro vyhledávání: '"H. D. McLAIN"'
Autor:
Gordon McKay, H. D. McLAIN
Publikováno v:
International Journal of Food Science & Technology. 16:59-66
Summary The fluidization characteristics of potato chips and potato cuboids have been investigated and the results compared with correlations obtained for the fluidization of plastic cuboids. It was found that potato chips and cuboids behaved in a si
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b31f538011c0e25664ce5684d2ea3f2e
https://doi.org/10.1111/j.1365-2621.1981.tb00996.x
https://doi.org/10.1111/j.1365-2621.1981.tb00996.x
