Recent developments in freeze concentration of food liquids

Research output: Chapter in Book/Report/Conference proceedingChapterAcademic

Original languageEnglish
Title of host publicationNeuzeitliche Entwicklung in der Lebensmittel-Konservierung : 19 Vortraege
Place of PublicationWeinheim
PublisherVerlag Chemie
Pages153-177
Publication statusPublished - 1965

Publication series

NameDechema Monographien
Volume63

Cite this

Thijssen, H. A. C. (1965). Recent developments in freeze concentration of food liquids. In Neuzeitliche Entwicklung in der Lebensmittel-Konservierung : 19 Vortraege (pp. 153-177). (Dechema Monographien; Vol. 63). Weinheim: Verlag Chemie.
Thijssen, H.A.C. / Recent developments in freeze concentration of food liquids. Neuzeitliche Entwicklung in der Lebensmittel-Konservierung : 19 Vortraege. Weinheim : Verlag Chemie, 1965. pp. 153-177 (Dechema Monographien).
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Thijssen, HAC 1965, Recent developments in freeze concentration of food liquids. in Neuzeitliche Entwicklung in der Lebensmittel-Konservierung : 19 Vortraege. Dechema Monographien, vol. 63, Verlag Chemie, Weinheim, pp. 153-177.

Recent developments in freeze concentration of food liquids. / Thijssen, H.A.C.

Neuzeitliche Entwicklung in der Lebensmittel-Konservierung : 19 Vortraege. Weinheim : Verlag Chemie, 1965. p. 153-177 (Dechema Monographien; Vol. 63).

Research output: Chapter in Book/Report/Conference proceedingChapterAcademic

TY - CHAP

T1 - Recent developments in freeze concentration of food liquids

AU - Thijssen, H.A.C.

PY - 1965

Y1 - 1965

M3 - Chapter

T3 - Dechema Monographien

SP - 153

EP - 177

BT - Neuzeitliche Entwicklung in der Lebensmittel-Konservierung : 19 Vortraege

PB - Verlag Chemie

CY - Weinheim

ER -

Thijssen HAC. Recent developments in freeze concentration of food liquids. In Neuzeitliche Entwicklung in der Lebensmittel-Konservierung : 19 Vortraege. Weinheim: Verlag Chemie. 1965. p. 153-177. (Dechema Monographien).