Influence of Fluid Concentration on Freezing Point Depression and Thermal Conductivity of Frozen Orange Juice

International Journal of Food Properties

Volumn 6, Issue 3, 2003, Pages 543-556

  Gabas, A L ^a   Telis Romero, J ^b   Telis, V R N ^b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

CONCENTRATION (PROCESS); FREEZING; SOLUTIONS; THERMAL CONDUCTIVITY;

FLUID CONCENTRATIONS;

FRUIT JUICES;

EID: 0242333297     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-120021458     Document Type: Article

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