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International Journal of Food Science & Technology

Volumn 25, Issue 1, 1990, Pages 9-25

Changes in the electrical conductivity of foods during ohmic heating

(3) HALDEN, K a DE ALWIS, A A P a FRYER, P J a

a UNIVERSITY OF CAMBRIDGE (United Kingdom)

Author keywords

Heat processing of solids; heat transfer; HTST sterilization of solids; physical properties of foods

Indexed keywords

EID: 85005626166 PISSN: 09505423 EISSN: 13652621 Source Type: Journal
DOI: 10.1111/j.1365-2621.1990.tb01055.x Document Type: Article

Times cited : (216)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.