Freeze concentration of food liquids

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademicpeer-review

Original languageEnglish
Title of host publication3rd Int Congress of food science and technology, Washington
Pages491-398
Publication statusPublished - 1969
Eventconference; SOS/70 -
Duration: 1 Jan 1969 → …

Conference

Conferenceconference; SOS/70
Period1/01/69 → …
OtherSOS/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)
Thijssen, H.A.C. / Freeze concentration of food liquids. 3rd Int Congress of food science and technology, Washington. 1969. 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 proceedingConference contributionAcademicpeer-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