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WANG, J., Autor ; CARSON, J., Autor ; CLELAND, D., Autor ; NORTH, M., Autor ; WILLIX, J., AutorThermal conductivity is a key parameter for predicting freezing times and designing food freezing processes. Often a food's thermal conductivity will need to be modelled, either because no measured data are available, or because it may vary sign[...]![]()
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documento electrónico
BLANCA LOZANO, Autor ; CASTELLOTE, ANA ISABEL, Autor ; ROSA MONTES, Autor ; LOPEZ SABATER, M. CARMEN, Autor | 2014Although freezing is the most common method used to preserve human milk, nutritional and immunological components may be lost during storage. Freeze-drying could increase the shelf life of human milk, while preserving its original characteristic[...]