المؤلفون: WANG, Yiran, XU, Teng, TAN, Gengbin, CHEN, Hailong, LI, Tao, DU, Dongxing

المصدر: Food Science and Technology. January 2022 42

مصطلحات موضوعية: magnetic field intensity, supercooling degree, supercooling time, freezing

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100778

المؤلفون: Yiran WANG, Teng XU, Gengbin TAN, Hailong CHEN, Tao LI, Dongxing DU

المصدر: Food Science and Technology (2021)

مصطلحات موضوعية: magnetic field intensity, supercooling degree, supercooling time, freezing, Nutrition. Foods and food supply, TX341-641, Technology (General), T1-995

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005050204&tlng=en; https://doaj.org/toc/1678-457X; https://doaj.org/article/0acd8ed71b9c4e09ab6156d34ace5e0d

الاتاحة: https://doi.org/10.1590/fst.72221
https://doaj.org/article/0acd8ed71b9c4e09ab6156d34ace5e0d

المؤلفون: Tian, Jin Jin, Gu, Xudong, Lv, Shengnan, Zhang, Zhe, Mehendale, Sunil S., Li, Xingbo

المصدر: Michigan Tech Publications

مصطلحات موضوعية: critical supercooling degree, critical volume, freezing time, solid volume fraction, supercooling time, Department of Manufacturing and Mechanical Engineering Technology, Manufacturing, Mechanical Engineering

Relation: https://digitalcommons.mtu.edu/michigantech-p/15956; https://doi.org/10.1615/HeatTransRes.2022040980

الاتاحة: https://digitalcommons.mtu.edu/michigantech-p/15956
https://doi.org/10.1615/HeatTransRes.2022040980