Vacuum-assisted freeze concentration of sucrose solutions

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dc.contributor.authorPetzold, G.
dc.contributor.authorNiranjan, K.
dc.contributor.authorAguilera, José Miguel
dc.date.accessioned2021-01-14T19:14:23Z
dc.date.available2021-01-14T19:14:23Z
dc.date.issued2013
dc.format.extent5 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1016/j.jfoodeng.2012.10.048
dc.identifier.issn0260-8774
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2012.10.048
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/50981
dc.issue.numeroNo. 3
dc.nota.accesoContenido parcial
dc.pagina.final361
dc.pagina.inicio357
dc.revistaJournal of Food Engineeringes_ES
dc.rightsacceso restringido
dc.titleVacuum-assisted freeze concentration of sucrose solutionses_ES
dc.typeartículo
dc.volumenVol. 115
sipa.codpersvinculados99054
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