Evaluation of Thermal Properties of Food Materials at High Pressures Using a Dual-Needle Line-Heat-Source Method
Version of Record online: 5 FEB 2007
Journal of Food Science
Volume 72, Issue 2, pages E49–E56, March 2007
How to Cite
Zhu, S., Ramaswamy, H. S., Marcotte, M., Chen, C., Shao, Y. and Le Bail, A. (2007), Evaluation of Thermal Properties of Food Materials at High Pressures Using a Dual-Needle Line-Heat-Source Method. Journal of Food Science, 72: E49–E56. doi: 10.1111/j.1750-3841.2006.00243.x
- Issue online: 12 MAR 2007
- Version of Record online: 5 FEB 2007
- MS 20060203 Submitted 4/11/2006, Accepted 8/30/2006
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