MODELING THE INITIAL FREEZING POINT 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
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