검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Experimental determination of the amount of ice instantaneously formed in high-pressure shift freezing Otero L, Sanz PD, Guignon B, Aparido C Journal of Food Engineering, 95(4), 670, 2009 |
| 2 |
Effect of air freezing, spray freezing, and pressure shift freezing on membrane integrity and viability of Lactobacillus rhamnosus GG Volkert M, Ananta E, Luscher C, Knorr D Journal of Food Engineering, 87(4), 532, 2008 |
| 3 |
High-pressure-shift freezing: Main factors implied in the phase transition time Otero L, Sanz PD Journal of Food Engineering, 72(4), 354, 2006 |