A Modified Fictitious Heat Flow Method for Numerical Calculation of Food Freezing Processes

authored by: Knut Franke
Organisation(s): Institute of Food Science and Human Nutrition
Food Technology Section
Type: Article
Journal: Chemical Engineering and Technology
Volume: 25
Pages: 279-283
No. of pages: 5
ISSN: 0930-7516
Publication date: 10.09.2002
Publication status: Published
Electronic version(s): https://doi.org/10.1002/1618-2863(20020910)2:9<279::aid-elsc279>3.0.co;2-r (Access: Unknown)