Phase transition and transport phenomena in frying of foods

被引：0
|
作者：
Singh, RP [1 ]
机构：
[1] Univ Calif Davis, Davis, CA 95616 USA
来源：
PHASE/STATE TRANSITIONS IN FOODS: CHEMICAL, STRUCTURAL, AND RHEOLOGICAL CHANGES | 1998年 / 13卷
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：369 / 390
页数：22
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