Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 23-29 |
| Seitenumfang | 7 |
| Fachzeitschrift | Journal of Food Engineering |
| Jahrgang | 44 |
| Ausgabenummer | 1 |
| Publikationsstatus | Veröffentlicht - Apr. 2000 |
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A new approach for the numerical calculation of freezing and thawing processes of foods using a modified fictitious heat flow method. / Franke, Knut.
in: Journal of Food Engineering, Jahrgang 44, Nr. 1, 04.2000, S. 23-29.
in: Journal of Food Engineering, Jahrgang 44, Nr. 1, 04.2000, S. 23-29.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
Franke K. A new approach for the numerical calculation of freezing and thawing processes of foods using a modified fictitious heat flow method. Journal of Food Engineering. 2000 Apr;44(1):23-29. doi: 10.1016/s0260-8774(99)00161-2
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author = "Knut Franke",
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AU - Franke, Knut
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