Heat and mass transfer during soaking process at low temperatures. Session 1: Fundamental aspects
Goli T., Lucas T., Bohuon P., Wack A.L.. 2000. 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., (10 vues). Concerted Action Fair CT 96-1118 Seminar. 2, 2000-06-23/2000-06-24, Karlsruhe (Allemagne).
Mots-clés : produit alimentaire; technologie alimentaire; traitement; température; trempage; refroidissement; congélation
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Agents Cirad, auteurs de cette publication :
- Bohuon Philippe — Persyst / UMR QUALISUD
- Goli Thierry — Persyst / UMR QUALISUD