Immersion chilling and freezing: Phase change and mass transfer in model food

Journal of Food Science

Volumn 61, Issue 1, 1996, Pages 127-132

  Lucas, T ^a   Raoult Wack, A L ^b  

^a CEMAGREF   (France)

^b CIRAD   (France)

Author keywords

Chilling; Freezing; Heat transfer; Mass transfer; Salt impregnation

Indexed keywords

EID: 0000267833     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb14741.x     Document Type: Article

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