THERMAL CONDUCTIVITY MODELS FOR POROUS BAKED FOODS.
| Autor: | Reyes, C.1, Barringer, S. A.1 barringer.11@osu.edu, Uchummal-Chemminian, R.2, Kaletunc, G.2 |
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| Zdroj: | Journal of Food Processing & Preservation. Aug2006, Vol. 30 Issue 4, p381-392. 12p. 1 Black and White Photograph, 2 Charts, 2 Graphs. |
| Databáze: | Business Source Ultimate |
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