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CEMAGREF ANTONY GPAN
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Immersion chilling and freezing: phase change and mass transfer in model food
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Benefits and drawbacks of clathrate hydrates: a review of their areas of interes...
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Related Subjects
CARBON DIOXIDE
CHANGEMENT D'ETAT
CHLORURE DE SODIUM
CONGELATION PAR IMMERSION
CRISTALLISATION
CRYSTALLIZATION
DIOXYDE DE CARBONE
FOODS
GAS HYDRATE
HEAT TRANSFER
HYDRATE DE GAZ
METHANE
PRODUIT ALIMENTAIRE
REFRIGERATION
REFRIGERATION PAR IMMERSION
STOCKAGE DU FROID
TRANSFERT DE CHALEUR
TRANSFERT DE MASSE
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