An investigation into the relationship between freezing rate and mean ice crystal size for coffee extracts

Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C

Volumn 80, Issue 3, 2002, Pages 176-182

  Pardo, J M ^a   Suess, F ^b   Niranjan, K ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Coffee; Food; Freezing; Ice crystal size

Indexed keywords

EID: 0036752983     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/096030802760309197     Document Type: Article

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