Dry Layer Permeability and Freeze‐Drying Rates in Concentrated Fluid Systems
- 1 March 1968
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 33 (2), 170-175
- https://doi.org/10.1111/j.1365-2621.1968.tb01344.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Recent Advances in the Freeze-Drying of Food ProductsPublished by Elsevier ,1964
- Freeze-Drying of Food ProductsPublished by Elsevier ,1957