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Experimental study on the freezing characteristics of four kinds of vegetables

Author
WANG HAIYING1 ; ZHANG SHAOZHI1 ; CHEN GUANGMING1
[1] Institute of Refrigeration and Cryogenics, Zhejiang University, Hangzhou 310027, China
Source

Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2007, Vol 40, Num 6, pp 1112-1116, 5 p ; ref : 1/4 p

CODEN
LBWTAP
ISSN
0023-6438
Scientific domain
Food science technology
Publisher
Elsevier, Oxford
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Freezing characteristic Ice crystal Vegetable
Keyword (fr)
Congélation Cristal glace Etude expérimentale Légume
Keyword (en)
Freezing Ice crystals Experimental study Vegetables
Keyword (es)
Congelación Cristal hielo Estudio experimental Hortalizas
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
18607024

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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