A COMPARISON OF ANALYTICAL AND NUMERICAL METHODS OF PREDICTING THE FREEZING TIMES OF FOODS

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1 September 1977

journal article
research article
Published by Wiley in Journal of Food Science

Vol. 42 (5), 1390-1395
https://doi.org/10.1111/j.1365-2621.1977.tb14506.x

Abstract

No abstract available

Keywords

NUMERICAL METHOD

This publication has 2 references indexed in Scilit:

On the solution of the nonlinear heat conduction equations by numerical methods
International Journal of Heat and Mass Transfer, 1973
A linear three-level difference scheme for quasilinear parabolic equations
Mathematics of Computation, 1966

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