Heat Treatment Improvement of Dairy Products via Ohmic Heating Processes : Thermal and Hyrodynamic Eﬀect on Fouling - Concepedia

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Heat Treatment Improvement of Dairy Products via Ohmic Heating Processes : Thermal and Hyrodynamic Eﬀect on Fouling

11

Citations

18

References

2003

Year

M.A. Ayadi, Laurent Bouvier, F. Chopard, Marc Berthou, Jean Claude Leuliet

HAL (Le Centre pour la Communication Scientifique Directe)

Abstract

International audience

References

	Year	Citations

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