Mass Transfer in Osmotic Dehydration of Food Products: Comparison Between Mathematical Models

AuthID
 P-00G-5BK
3
Author(s)
Assis, FR
·
Tipo de Documento
Review
Year published
2016
Publicado
in FOOD ENGINEERING REVIEWS, ISSN: 1866-7910
Volume: 8, Número: 2, Páginas: 116-133 (18)
Indexing
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Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84929698741
Wos: WOS:000376595300002
Source Identifiers
ISSN: 1866-7910
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