Frequency factor - activation energy compensation relations for viscosity of the fruit juices
- Author
- ÖZILGEN, M; BAYINDIRLI, L
Middle east tech. univ., food eng. dep., 06531 Ankara, Turkey - Source
Journal of food engineering. 1992, Vol 17, Num 2, pp 143-151 ; ref : 12 ref
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Cerise Energie activation Jus fruit Pomme Raisin Viscosité
- Keyword (en)
- Cherry Activation energy Fruit juice Apple Grape Viscosity
- Keyword (es)
- Cereza Energía activación Jugo fruta Manzana Uva Viscosidad
- Classification
- 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
- 4332781
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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DOI
10.1016/0260-8774(92)90057-D 
https://dx.doi.org/10.1016/0260-8774(92)90057-D
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