Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Recrystallization of ice under oszillating temperature conditions during storage of a model solution

  • Autor:

    Gaukel, V.; Spieß, W.E.L.

  • Quelle:

    Engineering and food (ICEF7) Proceedings, suppl. 17-20 (1997)

  • Datum: 1997