HEAT-TRANSFER DURING BRINING OF CUARTIROLO ARGENTINO CHEESE

被引：10

作者：

LUNA, JA ^{[1
]}

BRESSAN, JA ^{[1
]}

机构：

[1] UNIV NACL LITORAL,CONJEJO NACL INVEST CIENT & TECH,INTEC,GUEMES 3450,RA-3000 SANTA FE,ARGENTINA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1985.tb12966.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：858 / &

共 15 条

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[2]

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[3]

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[4]

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[5]

GILLES J, 1977, New Zealand Journal of Dairy Science and Technology, V12, P203

[6]

HELDMAN DR, 1974, T ASAE, V17, P63

[7]

HIMMELBLAU DM, 1970, PROCESS ANAL STATIST

[8]

Luikov A. V., 1964, ADV HEAT TRANSFER

[9]

LUIKOV AV, 1965, THEORY HEAT MASS TRA

[10]

Moshenin N.N., 1980, THERMAL PROPERTIES F