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Publikováno v:
In Journal of Food Engineering July 2015 156:67-83
Publikováno v:
Journal of Food Engineering. :67-83
The single droplet freezing apparatus described by Pore et al. (J. Am. Oil. Chem. Soc., 86, 215-225), which allows crystallisation to be monitored in situ by X-ray diffraction, was modified to allow rapid switching of coolant gas and monitoring by vi
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