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Heat and mass transfer during soaking process at low temperatures. Session 1: Fundamental aspects

Goli Thierry, Lucas Thiphaine, Bohuon Philippe, Wack Anne-Lucie. 2000. Heat and mass transfer during soaking process at low temperatures. Session 1: Fundamental aspects. In : Improvement of overall food quality by application of osmotic treatments in conventional and new processes = 2th Concerted Action Fair CT 96-1118 Seminar, June 23-24, 2000, Karlsruhe, Germany. s.l. : s.n., Diaporama, (10 vues) Concerted Action Fair CT 96-1118 Seminar. 2, Karlsruhe, Allemagne, 23 June 2000/24 June 2000.

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Mots-clés Agrovoc : Produit alimentaire, Technologie alimentaire, Traitement, Température, Trempage, Refroidissement, Congélation

Classification Agris : Q02 - Food processing and preservation

Auteurs et affiliations

  • Goli Thierry, CIRAD-AMIS-AGROALIMENTAIRE (FRA)
  • Lucas Thiphaine, CEMAGREF (FRA)
  • Bohuon Philippe, CIRAD-AMIS-AGROALIMENTAIRE (FRA)
  • Wack Anne-Lucie, CIRAD-AMIS-AGROALIMENTAIRE (FRA)

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/532247/)

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