The Effects of Residual Air and Viscosity on the Rate of Heat Penetration of Retort Food Simulant in Pouch When Using Static and Oscillating Motions (Englisch)
- Neue Suche nach: MacNaughton, Mollye S.
- Neue Suche nach: Whiteside, William S.
- Neue Suche nach: Rieck, James R.
- Neue Suche nach: Thomas, Ronald L.
- Neue Suche nach: MacNaughton, Mollye S.
- Neue Suche nach: Whiteside, William S.
- Neue Suche nach: Rieck, James R.
- Neue Suche nach: Thomas, Ronald L.
In:
Journal of Food Science
;
83
, 4
;
922-928
;
2018
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:The Effects of Residual Air and Viscosity on the Rate of Heat Penetration of Retort Food Simulant in Pouch When Using Static and Oscillating Motions
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Beteiligte:MacNaughton, Mollye S. ( Autor:in ) / Whiteside, William S. ( Autor:in ) / Rieck, James R. ( Autor:in ) / Thomas, Ronald L. ( Autor:in )
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Erschienen in:Journal of Food Science ; 83, 4 ; 922-928
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Verlag:
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Erscheinungsdatum:01.04.2018
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Format / Umfang:7 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 83, Ausgabe 4
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Cover Caption| 2018