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【答案】应助回帖
★ ★ ★ ★
oven1986: 金币+1, 感谢应助，鼓励一下。 2013-10-07 16:03:09
oven1986: 金币+3, 检索EPI+1, 感谢你的应助！ 2013-10-09 22:22:58
1.
1. 标题: Novel Aspects of Formation of Food Structure during Drying
作者: Oikonomopoulou, V. P.; Krokida, M. K.
来源出版物: DRYING TECHNOLOGY 卷: 31 期: 9 页: 990-1007 DOI: 10.1080/07373937.2013.771186 出版年: JUL 4 2013
被引频次: 0 (来自 Web of Science)
查看来自出版商的全文内容 [ 查看摘要 查看摘要 ] [ 隐藏摘要隐藏摘要 ]
2. 标题: Combined electrohydrodynamic (EHD) and vacuum freeze drying of shrimp
作者: Hu, Yucai; Huang, Qiang; Bai, Yaxiang
丛书编者: Li, J
会议: 7th International Conference on Applied Electrostatics (ICAES) 会议地点: Dalian Univ Technol, Dalian, PEOPLES R CHINA 会议日期: SEP 17-19, 2012
会议赞助商: Minist Educ China; Natl Nat Sci Fdn China; Nanjing Suman Elect Co Ltd (Suman); Shekonic (Yangzhou Shuanghong); Elect/Mech Co Ltd; Suzhou TA&A Ultra Clean Technol Co Ltd
来源出版物: 7TH INTERNATIONAL CONFERENCE ON APPLIED ELECTROSTATICS (ICAES-2012) 丛书: Journal of Physics Conference Series 卷: 418 文献号: 012143 DOI: 10.1088/1742-6596/418/1/012143 出版年: 2013
被引频次: 0 (来自 Web of Science) |
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