Original language | English |
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Title of host publication | 3rd Int Congress of food science and technology, Washington |
Pages | 491-398 |
Publication status | Published - 1969 |
Event | conference; SOS/70 - Duration: 1 Jan 1969 → … |
Conference
Conference | conference; SOS/70 |
---|---|
Period | 1/01/69 → … |
Other | SOS/70 |
Cite this
Thijssen, H. A. C. (1969). Freeze concentration of food liquids. In 3rd Int Congress of food science and technology, Washington (pp. 491-398)
@inproceedings{acf3405086154996aadc52f109bbb173,
title = "Freeze concentration of food liquids",
author = "H.A.C. Thijssen",
year = "1969",
language = "English",
pages = "491--398",
booktitle = "3rd Int Congress of food science and technology, Washington",
}
Thijssen, HAC 1969, Freeze concentration of food liquids. in 3rd Int Congress of food science and technology, Washington. pp. 491-398, conference; SOS/70, 1/01/69.
Freeze concentration of food liquids. / Thijssen, H.A.C.
3rd Int Congress of food science and technology, Washington. 1969. p. 491-398.Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › Academic › peer-review
TY - GEN
T1 - Freeze concentration of food liquids
AU - Thijssen, H.A.C.
PY - 1969
Y1 - 1969
M3 - Conference contribution
SP - 491
EP - 398
BT - 3rd Int Congress of food science and technology, Washington
ER -
Thijssen HAC. Freeze concentration of food liquids. In 3rd Int Congress of food science and technology, Washington. 1969. p. 491-398