A new approach for the numerical calculation of freezing and thawing processes of foods using a modified fictitious heat flow method
- authored by
-
Knut Franke
- Organisation(s)
-
Institute of Food Science and Human Nutrition
Food Technology Section
- Type
- Article
- Journal
- Journal of Food Engineering
- Volume
- 44
- Pages
- 23-29
- No. of pages
- 7
- ISSN
- 0260-8774
- Publication date
-
04.2000
- Publication status
-
Published
- Peer reviewed
-
Yes
- Electronic version(s)
-
https://doi.org/10.1016/s0260-8774(99)00161-2 (Access:
Unknown)