共 50 条
- [34] Simultaneous heat and moisture transfer in Cheddar cheese during cooling. II. MRI temperature mapping Dry. Technol., 7 (1459-1470):
- [35] Aggregation of fat droplets in heat processed whey protein food emulsions and formation of fractures during cooling. FUTURE TECHNOLOGIES FOR FOOD PRODUCTION AND FUTURE FOOD SCIENTISTS, PROCEEDINGS, 2003, (162): : 19 - 21
- [39] FEATURES OF TRANSFORMATION OF THE beta PHASE OF ALLOYS Cu-Ga AND Ag-Al DURING RAPID COOLING. Physics of Metals and Metallography, 1985, 59 (03): : 138 - 143