MODELING THE SPECIFIC HEAT OF FOOD UNDER HIGH PRESSURE
"Modeling Thermophysical Properties of Food Under High Pressure".
Critical Reviews in Food Science and Nutrition. In press.
Otero, L.; Guignon, B.; Aparicio, C. and Sanz, P. D.
MALTA Consolider Team. Department of Engineering, Instituto del Frío, CSIC,
C/ José Antonio Novais, 10, 28040 Madrid, Spain
Enter your password to download the software
If you do not have a
valid password, please fill in the form below and we will send you a
new one by e-mail. Please note that the fields in bold are mandatory.